A delicious way to avoid using skewers, especially if the little ones are around!

This is such a simple little recipe to make for kids as part of a bigger BBQ. Thanks to Lulu Grimes for dreaming this one up.

Cook time
15 mins

Prep time
5 mins


Recipe provided by: Lulu Grimes

  • 12 chipolatas
  • 3 tablespoons of dijon mustard
  • 2 teaspoons of Haughton Honey
  • 12 long, woody springs of rosemary
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Push each chipolata onto a rosemary sprig. Mix the mustard and honey and brush over the chipolatas generously.
  2. Cook on the coolest part of the BBQ for about 10-15 minutes so they cook through without becoming black and serve with extra mustard on the side.
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