2 tsp French's yellow mustard, plus a little extra to decorate
tube of 6 ready-to-roll croissant (look in the chiller cabinets near the pastry in the supermarkets)
Heat oven to 200C/180C fan/gas 6
and brush 2 baking trays with a little
oil. Mix the honey, ketchup and mustard
together in a bowl, then brush over
the chipolata sausages.
Unroll the croissant dough and divide
into 3 rectangles. Pinch together the
diagonal perforated seams, then cut
into long thin strips – you should get
about 16 per rectangle.
Wind the little croissant strips around
the chipolatas, leaving a little gap at
one end to make a slit for the eyes.
Place on baking trays and bake for
20 mins. Cool a little, then, using
the mustard, dot a pair of little yellow
eyes on to each mummy. Serve warm
with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.