Pigs in blankets

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  • A drizzle of olive oil
  • 7 slices of RSPCA Assured streaky bacon
  • 20 sprigs of thyme
  • 20 RSPCA Assured cocktail sausages
  • Preheat your oven to 180°C / fan oven 160°C / gas 4.
  • Take a non-stick baking tray and drizzle in a little olive oil. Smear it round to make sure it covers the base to ensure your pigs in blankets won't get suck while they are cooking. 
  • Take your RSPCA Assured bacon and lay it out flat. It best to give it about ten minutes resting time when you take it out of the fridge. Then carefully, use the back of a knife and stretch out each of the bacon rashers. This is done to stop them shrivelling up and shrinking when you put them in the oven. Now cut each bacon rasher in half horizontally.
  • Take your RSPCA Assured cocktail sausages and together with a sprig of thyme roll each one in a rasher of bacon. If your pigs in blankets don't hold together, you can use a wooden toothpick to keep everything in place while it cooks.
  • Place your pigs in blankets on you greased baking tray and put them in the oven for twenty minutes.
  • Now you've just got time for another glass of Christmas sherry before everything's ready.

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