** Leek, cheddar and mustard veggies sausages

3 tb sunflower oil
2 leeks, washed and finely chopped
pinch of chilli flakes
200g white breadcrumbs
150g mature cheddar, finely grated
1tb wholegrain mustart
1/2 bunch fresh chives, finely chopped
3 medium free-range eggs

Heat 1 tb oil and cook leeks until softened. Add chilli, then tip into a bowl. Add 150g breadcrumbs, cheese, mustard, chives and 2 eggs. Mix well, season, then put the bowl in the freezer for 5 mins.

Place the remaining breadcrumbs in a shallow dish and the eggs in another with a pinch of salt and pepper (beat them).

Shape the mixture into 8 sausages, then dip in the egg mixture before rolling in the breadcrumbs.

Heat the oil and fry sausages for 10mins until golden and cooked through. Serve with chutney and a crunchy salad.