麻豆约拍

Pigs in blankets

Ingredients

- A packet of large sausages

- A packet of bacon rashers

- Seasoning as desired

- For the glaze: 3tb water, 6tb sugar, 1tb whole grain mustard

Method

Take the sausage meat out of the sausage casing and season. Cut your bacon rashers into smaller strips and then roll them into a pigs in blanket shape keeping the bacon tight around the sausage meat. If you want your ingredients to go further then portion up your sausage meat accordingly, you should get at least 24 pigs in blankets per packet of 8 sausages.

Heat oven to 190C/170C fan/gas 5. Place on a baking tray and cook for 30-35 mins until golden. Whilst they are cooking, mix the glaze 3tb water, 6tb sugar, 1tb whole grain mustard. Once they've cooled, glaze the pigs in blankets.

Carrots

Peel and prep your carrots for boiling. Put them in a medium saucepan and half-fill with salted water. Bring to the boil and cook for 4 mins or until just tender. Drain, then transfer to a serving dish where you can top with anything in your cupboard! Today on the show we used fennel seeds and chilli flakes, but whatever you have in your cupboard will work!

Gravy

Ingredients

- 2 onions

- Garlic

- Seasoning (we used rosemary)

- Flour to thicken

- 600ml of stock

Method

Brown of the onions and add your garlic and seasoning when the onions are browned. Whilst these are cooking down, mix flour and some of the stock mixture. Hold the rest of the stock back to add slowly to the onions. Then, introduce the flour mixture. Bring it to the boil and add salt to taste. This should give a lovely thick gravy enough for a family of 4.