| Preparation: 15 minutes | Baking time: 15-20 minutes |
| Ingredients | Method |
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16 free range chipolatas
16 streaky bacon rashers
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Cut each chipolata and rasher of streaky bacon in two pieces.
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Place a piece of the chipolata at one end of the bacon and roll the rasher around it to wrap the chipolata tightly. Transfer to a baking tray lined with baking paper and baked until golden, cooked through.
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3 tbsp of runny honey
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Remove from the oven, drizzle with runny honey and bake additional 5 minutes. Serve warm with turkey roast, as side dish or finger food, with favourite sauce.
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This is the one accompaniment my Christmas dinner is not complete without. Will definitely try them with a glaze of honey this year.
They also are great as a snack or finger food, I often make them beyond Christmas season. Happy Christmas Claire!