Sticky pigs in blankets

Name: Sticky pigs in blankets
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1 tbsp date nectar; 1 tbsp English mustard; 18 British gourmet pork cocktail sausages, separated; 9 slice/s Waitrose Cooks’ Ingredients Italian Sliced Pancetta, halved

This simple recipe is perfect accompaniment to a traditional roast turkey Christmas dinner.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Hugh Bonneville on episode 12, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Serves6
CourseAccompaniment
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

1 tbsp date nectar
1 tbsp English mustard
18 British gourmet pork cocktail sausages, separated
9 slice/s Waitrose Cooks’ Ingredients Italian Sliced Pancetta, halved

Method

Preheat the oven to 200 ̊C (180 ̊C fan), gas mark 6. Mix the date nectar, mustard and seasoning in a large bowl. Toss the sausages in the bowl to coat in the mixture.
Cut each slice of pancetta in half, then wrap each sausage in a piece of pancetta. Place on a parchment-lined baking tray.
Bake for 30-35 minutes, until golden and sticky.