Honey & Mustard Pigs in Blankets

Prep time: 30 mins | Serves: 6

Ingredients:

• 12 chipolata sausages (360g)

• 12 rashers streaky bacon

• 30g Dijon mustard

• 20g wholegrain mustard

• 40g runny honey

• 10g apple cider vinegar

• 10g olive oil

• 4g sea salt

• 2g freshly ground black pepper

• 5g fresh thyme leaves (optional)

Method:

1. Preheat your oven to 200°C and line a roasting tray with parchment paper.

2. Wrap each chipolata with a rasher of bacon and place seam-side down on the tray.

3. In a bowl, whisk together the Dijon mustard, wholegrain mustard, honey, apple cider vinegar, olive oil, salt and pepper until smooth and glossy.

4. Brush the honey mustard glaze generously over the pigs in blankets.

5. Roast for 20–25 minutes, turning once and basting halfway through, until the bacon is crisp and sticky.

6. Finish with a sprinkle of fresh thyme if using and serve hot straight from the tray.

Storage:

Best enjoyed fresh and hot. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven to bring back the crisp bacon and glossy glaze.