Sausage Kebabs

(SERVES 1)

• 2 chipolata sausages, quartered
• 8 button mushrooms
• 4 cherry tomatoes, halved
• 5ml/1 tsp Worcestershire sauce
• 5ml/1 tsp water

Thread the sausage pieces, mushrooms and tomatoes alternately on two skewers. Lay on a
grill (broiler) rack. Mix together the Worcestershire sauce and water and brush over the
kebabs. Grill (broil), turning several times, until the sausages are golden brown, brushing
with the Worcestershire sauce as you turn them. Serve hot.

Serving suggestions: 1 slice of watermelon; 1 small slice of toast with a scraping of
low-fat spread and reduced-sugar jam (conserve) or marmalade; coffee or tea.