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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Sprouts with crispy prosciutto
Sprouts with crispy prosciutto
A star rating of 5 out of 5.2 ratings

Dress simply steamed or boiled brussels sprouts with butter, lemon and crispy prosciutto for a gluten-free side dish for a festive dinner

Christmas spiced red cabbage
Christmas red cabbage
A star rating of 4 out of 5.37 ratings

This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky

  • 8 rashers
    smoked streaky bacon
  • 16 chipolatas

Nutrition: per serving

  • kcal213
  • fat17g
  • saturates6g
  • carbs5g
  • sugars1g
  • fibre1g
  • protein9g
  • salt1g
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Method

  • step 1

    Heat oven to 190C/170C fan/gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas.

  • step 2

    Place on a baking tray and cook for 30-35 mins until golden.

RECIPE TIPS
TWISTS: CHIPOLATAS & SAGE

Wash and dry 16 sage leaves. Lay 1 sage leaf on each chipolata before wrapping in bacon. Put 1 tbsp honey in a bowl and brush each bacon-wrapped sausage with a little honey before cooking as per the recipe above. 

TWISTS: BLACK PUDDING-STUFFED DATES

Instead of sausages, fill 16 pitted dates with 50g black pudding. Wrap the stuffed dates with bacon and secure with a cocktail stick. Brush over 1 tsp wholegrain mustard mixed with 1 tsp brandy before roasting as per the recipe above.

TWISTS: BACON-WRAPPED BUTTERNUT SQUASH & CHESTNUTS

Instead of sausages, cut 100g peeled butternut squash into 16 chunks and boil for 5 mins, then drain and leave to steam-dry. Halve 8 marrons glacés (or 8 chestnuts if you can’t find them), and place each half on top of a chunk of squash. Wrap each bundle with a piece of bacon, then secure each one together with a cocktail stick before roasting as per the recipe above.

Recipe from Good Food magazine, November 2016

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Comments, questions and tips (2)

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Overall rating

A star rating of 3.4 out of 5.10 ratings

lornafw35815

tip

I turned them over after 15 min then left them for 15 min to find bacon totally frazzled so I guess best to check after 20 minutes, every 5 minutes!

tapster1519444

Too right!! I've just left them for the usual 25 minutes, in the past, and they've been edible but a bit tough. This time I checked them at 15 mins and often thereafter, creating the juiciest PiBs ever. My problem is, I can't take the time for that sort of finesse during the Christmas Dinner madness…

Emileena

question

Would these work being frozen after being cooked or would they be frozen pre-cook?

goodfoodteam avatar
goodfoodteam

Hi - Adam from the Good Food cookery team here - I would freeze them pre-cook, then when needed I would defrost in the fridge overnight and bake. Thanks

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