Ingredients
2 chipolata sausages
2 slices bread from cob loaf
150ml (¼ pt) milk
150g pkt baby button mushrooms, sliced
Butter/low fat spread and marmite for spreading
Dollop tomato ketchup
Method
Grill sausages.
Make toast.
Heat milk in a small saucepan and poach mushrooms for 2 minutes. Drain.
Spread toast lightly with butter or low fat spread, then marmite. Arrange mushrooms around edges to show 'minutes'.
Slice cooked sausages, horizontally, and set at 8 o'clock (or any time to suit). Put a dollop of tomato ketchup at centre of clock hands.