Pigs in spiral blankets
40 MINUTES | SERVES 6-8 AS A SIDE | EASY
Cumberland sausage wheels 3 (or 12 linked chipolatas)
sage leaves 6-12
dry-cured streaky bacon 12 rashers
olive oil 2 tbsp
runny honey 1 tbsp
dijon mustard 1 tbsp
• Heat the oven to 220C/fan 200C/gas 7. Unravel the sausage wheels and wrap them in bacon, adding a few sage leaves here and there. Spiral the sausage wheel back up. If using chipolatas, first divide the string of sausages into 3 x 4 links. For each link, unravel the join between each chipolata carefully, and press the sausagemeat together to make one big sausage. Then follow the same instructions as above. Secure with a few cocktail sticks if needed.
• Brush with the oil and roast for 25 minutes or until golden and cooked through. Whisk together the honey and mustard in a small bowl, then brush over the sausages. Roast for another 5 minutes until glazed.
PER SERVING (8) 255 KCALS | FAT 19G
SATURATES 6.3G | CARBS 6.2G | SUGARS 3.2G
FIBRE 1.3G | PROTEIN 14.1G | SALT 2G
Candied root veg
55 MINUTES | SERVES 6-8 AS A SIDE | EASY | V GF
carrots 500g, peeled and cut into halves or quarters lengthways
parsnips 500g, peeled and cut into halves or quarters lengthways
celeriac 250g, peeled and cut into thin wedges
raw beetroots 250g, peeled and cut into thin wedges
thyme ½ a small bunch
garlic 4 cloves, skin on and bashed
olive oil 2 tbsp
This story is from the Christmas 2020 edition of Olive.
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This story is from the Christmas 2020 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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