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These can be served ahead of the main course with a glass of fizz, or alongside the goose as part of the trimmings. (Or maybe both.) You can assemble these a day before, if liked, then keep covered in the fridge.
20 soft prunes
20 smoked almonds
10 rashers No.1 Beech Smoked Streaky Bacon, halved widthways
1. Preheat the oven to 180ºC, gas mark 4, line a baking tray with parchment and soak 20 cocktail sticks in warm water. Make a small incision at the base of each prune. Carefully push an almond into the centre of each prune and wrap tightly in a piece of bacon. Stick a cocktail stick through each wrapped prune, avoiding the almond, to secure the bacon.
2. Put the wrapped prunes on the baking tray and roast for 20-25 minutes until the bacon is crisp and caramelised. Allow to cool for 10 minutes, remove the cocktail sticks and serve.
Typical values per serving:
This recipe was first published in November 2021.