Preheat the oven to 180°C/gas mark 4. In a bowl, whisk together the ginger conserve, mustard, garlic oil and soy sauce.
Turn the sausages in the mustardy mix and then arrange them on either a large, shallow-sided tin or 2 smaller tins. The height of the tin's sides will determine how quickly the sausages colour and cook.
If you are using high-sided tins, they will need about 45 minutes in the oven; cooked on a shallower tray, 30 minutes should be fine. And do line with foil or use throwaway foil trays, or washing-up will be a nightmare.
To serve the sausages in their bread bowl, cut a circle around the top of the bread to take off a 'lid'. Put this lid on one side for a moment, and tear and pull out the doughy filling with your hands, leaving the crust intact so that you have a hollow bowl.
Fill this emptied-out loaf with as many sausages as you can - you may have to top up with a few as you go - and then you can balance the lid at a jaunty angle for maximum effect and your guests' amusement. Serve with a small pot of cocktail sticks to spear the sausages, but if you're skipping the bread bowl option, let the hot sausages cool slightly before handing them out.
Recipe from Nigella: Kitchen by Nigella Lawson (published by Chatto & Windus).