James Tanner serves up honey and mustard mini bangers for the festive season on Lorraine.

The ingredient are: 30 pre cooked cocktail sausages, 2 tbsp runny honey, 1 tbsp grain mustard and 1 tbsp chopped sage.

To prepare the bangers, take a large non stick frying pan add the sausages and heat through on a medium heat for 1 minute

Next add the honey and mustard keep the heat only on medium, not too high otherwise the honey will burn!

Stir the honey mixture to coat the sausages cook for 4 minutes, let the honey bubble slightly to finish sprinkle over the chopped sage and serve.