“A non-meat recipe from Sue Rowe, Aga Demonstrator from Yorkshire, who says it is a favourite at her demonstrations with a great taste and lots of eye appeal.”

Ingredients
Serves 4

•    6 spring onions, finely sliced
•    550g (1lb 4oz) fresh breadcrumbs (Sue uses granary brown, all of the loaf crusts included!)
•    350g (12 oz) Caerphilly cheese, crumbled
•    A handful of roughly chopped parsley
•    2 sticks celery, chopped
•    3 medium eggs
•    1½ tsp English mustard
•    Rapeseed oil for frying


Method

Mix the spring onions, 400g (14 oz) of the breadcrumbs, cheese, parsley and celery together. Beat the eggs and mustard together and add two-thirds to the breadcrumb mixture. Divide into 12 and form into sausages.

Place the remaining crumbs and egg onto two separate plates then dip each sausage into the egg and roll in the breadcrumbs. Chill for 30 minutes.

Heat oil in shallow frying pan with a heatproof or removable handle, on the boiling plate and add the sausages.

2, 3 and 4 oven Aga: Transfer the frying pan to the floor of the roasting oven and fry the sausages, turning occasionally until golden brown.

Serve hot.

Conventional cooking: Fry the sausages on the hob, turning occasionally until golden brown.