Preparation

1. Finely chop the cold smoked meat and pickles.
2. Make balls (50-55g) and wrap in cling film.
3. Place in the freezer for 3 hours.
4. Remove the cling film and dip in the breadcrumbs* and coat in breadcrumbs.
5. Fry @350F 2-3 minutes or until golden brown

Avocado wedges with sage

1. Bring all ingredients (except avocados) to a boil to dissolve the sugars.
2. Let cool.
3. Cut the avocados into large sticks.
4. Place the sage at the bottom of a mason jar.
5. Place the avocados, pour off the liquid and refrigerate for at least 24 hours.

Pogo stick

1. Mix until smooth.
2. Refrigerate for at least 2 hours.
3. Place a coffee stick into the sausage at one end.
4. Dip the sausage using the stick into the batter and plunge directly into the oil for about 5 minutes.