Drunken devils on horseback

Put the prunes into a shallow container with the old fashioned, then cover and chill for at least 6 hours, or preferably overnight.

When ready to serve, preheat the oven to 200ºC, gas mark 6 and line a large baking tray with baking parchment. Lay the bacon rashers out on a board and brush on one side with the mustard. Cut each rasher in half to make 2 shorter lengths.

Drain the prunes, keeping the liquid, and wrap each one in a length of bacon. Arrange in a single layer, seam-side down, on the prepared tray, then cook in the oven for 12 minutes.

Meanwhile, transfer the old fashioned to a small pan and bring to a simmer over a high heat. Allow to bubble for 1-2 minutes, or until syrupy and reduced to 1-2 tbsp, then remove from the heat and whisk in the honey to make a glaze.

Remove the devils from the oven and brush with the glaze and return to the oven for 5-8 minutes more, or until the bacon is golden and crisp at the edges and piping hot throughout. Allow to cool for a couple of minutes, then scatter with parsley and serve with cocktail sticks so you don’t burn your fingers.