Makes 20  Easy Prep: 10 mins Cook: 30 min

Nutrition Information  Kcal 142 Fat 10g  Saturates 4g  Carbs 4g  Sugars 2g  Fibre 0.6g  Protein 8g  Salt 1.2g

Ingredients:

20 bacon rashers, (smoked, unsmoked, streaky the choice is yours)

85g Chilli Jam

20 full size Chipolatas

STEP 1

Heat the oven to 200C/180C fan/gas. Line a large baking tray with foil.

Line the tray with the bacon rashers leaving a small space in between.

STEP 2

Using a pastry brush, coat the bacon in the chilli jam, saving some to glaze with at the end. One by one put a chipolata at the end of the bacon rasher and tightly roll, the chipolata into the bacon rasher.

STEP 3

Brush the remaining chilli-jam over the top of the pigs in blankets and bake in the oven for 30 mins. Remove from the oven and glaze with a little more chilli-jam for a nice shiny finish.

These will keep for 24hours.

To cook in an air-fryer

Set the air-fryer to 180C and cook for 10-15 mins, turning every 5 mins, until the bacon is crisp and glazed and the sausages are cooked through.