Spooky Bacon and Cumberland Sausage Mummies

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Now it's time to make your 'mummies'! Wrap one rasher of bacon around each sausage - starting at the top, spiral the bacon down the sausage so it looks like bandages (but leave space for the 'face').

Pop the sausages onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat.

When the oven is hot, roast the carrots on the top shelf until tender and the sausages on the middle shelf until golden brown and cooked through, 20-25 mins.

Turn the carrots halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Pour the water for the jus (see pantry for amount) into another small saucepan and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium and simmer until thickened, 5-6 mins.

When your sausages are cooked, remove them from the oven.

Carefully snip a very small corner off the mustard sachet and pipe 2 small dots onto the 'face' of the 'mummies' - these are their spooky yellow eyes!