400g (14oz) Pork chipolata sausages, joined together
1 Red pepper, cut into 4 thin strips with potato peeler
1 Courgette

'Hidden’ Veg Sauce:
400g approx Can chopped tomatoes
Remaining pepper and ‘courgette’, chopped
2 Small broccoli florets
5mlsp (1tsp) Honey

Take a length of 3 sausages, carefully uncoil and smooth out the joints between each sausage. Gently squeeze the meat so that the sausages become one continuous length.

Using a potato peeler slice 4 strips from the outside of the pepper and courgette (Use the remaining veg, chopped in the sauce). Take the thin strips of pepper and courgette and coil them within the sausage coil.

Use a wooden skewer or stick to secure the lollipop.

Meanwhile heat the BBQ – Make sure the coals are hot and ‘grey’ before you start cooking. Alternatively if it starts to rain preheat the grill!

Cook for about 10-15 minutes until browned and cooked through. If the outside of the meat starts to catch, cover with foil and adjust the grid height to move away from the heat to slow down the cooking.

Make ‘Hidden’ Veg Sauce: Place the tomatoes, pepper and courgette (left from cutting vegetable strips) into a small saucepan with broccoli and honey. Bring to the boil and simmer for about 10-15 minutes until vegetables are tender. Whiz with a hand blender until smooth-ish!

Serve lollipops dipped into ‘tomato’ sauce with pitta bread wedges