Mini maple & mustard pigs in blankets

• sunflower or vegetable oil↗

  for the tin

• smoked streaky bacon↗12 rashers

  12 rashers

• cocktail sausages↗24

  24

• maple syrup↗2 tbsp tbsp
• wholegrain mustard↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Lightly oil a large baking tray. Stretch the bacon out by putting the rashers on a chopping board and running the back of a knife along the length of each. Cut each rasher in half to make 24 shorter rashers, and wrap one around each sausage. Arrange the pigs in blankets in a single layer on the baking tray. Will keep covered and chilled for two days.

2. 2

   Heat the oven to 200C/180C fan/ gas 6, then mix the maple syrup and mustard together in a small bowl. Roast the pigs in blankets for 20 mins, then turn and brush all over with the maple-mustard mixture. Return to the oven for 10 mins until sticky, then serve.