Pork and Prune Pigs in Blankets with Chestnut and Thyme

Pork and Prune Pigs in Blankets with Chestnut and Thyme

These tasty bites were created by Tom Shepperd, Head Chef, Monty's Inn, The Montagu Arms, Beaulieu. Tom suggests accompanying them with Mustard Mayonnaise. Amount can easily be increased depending on number of guests and whether these are to be eaten as a starter or canapés accompanying drinks.

Serves 4

Ingredients

8 good quality chipolata sausages

100g Armagnac soaked prunes

8 rashers of bacon

20g thyme

50g chestnuts

 

Method

Cut 4 prunes in half and place each half on a sausage and wrap in a bacon rasher.

Cook in the frying pan then place in the oven for 5-7 minutes until crispy.

Place in a bowl and finish with grated chestnut and thyme leaves.

Serve alongside mustard mayonnaise.

 

For the mustard mayonnaise

100g good quality mayonnaise

50g Dijon mustard

10g Wholegrain mustard

Simply mix well.