Christmas pigs in blankets casserole | Good Food

Christmas pigs in blankets casserole in a roasting tin

2 medium carrots
(about 100g), cut into thick slices
2 small parsnips
(about 80g), peeled, woody cores removed and cut into chunks
1 red onion
cut into wedges
2 tsp olive oil
16 chipolata-sized pigs in blankets
or 8 larger ones
2 tsp wine or cider vinegar
2-3 tbsp cream or crème fraîche
(optional)
2 tbsp chopped soft herbs
such as basil or parsley
mashed potato
or leftover roasties (see tip), to serve

Method

step 1
Heat the oven to 220C/200C fan/gas 7. Put the carrots, parsnips and onion in a deep baking dish or casserole, and toss in the oil. Season well and roast for 20 mins. Add the pigs in blankets and roast for a further 10-15 mins or until the bacon begins to crisp a little.
step 2
Reduce the oven to 200C/180C fan/gas 6. Add the vinegar to the baking dish. Cook for another 40 mins. Taste and adjust the seasoning if needed. Swirl through the cream, if using, and scatter over the chopped herbs. Serve with mashed potatoes or leftover roasties.