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Ingredients

  • 2 medium carrots (about 100g), cut into thick slices
  • 2 small parsnips (about 80g), peeled, woody cores removed and cut into chunks
  • 1 red onion, cut into wedges
  • 2 tsp olive oil
  • 16 chipolata-sized pigs in blankets or 8 larger ones
  • 2 tsp wine or cider vinegar
  • 2-3 tbsp cream or crème fraîche (optional)
  • 2 tbsp chopped soft herbs, such as basil or parsley
  • mashed potato or leftover roasties (see tip), to serve

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Put the carrots, parsnips and onion in a deep baking dish or casserole, and toss in the oil. Season well and roast for 20 mins. Add the pigs in blankets and roast for a further 10-15 mins or until the bacon begins to crisp a little.

  • STEP 2

    Reduce the oven to 200C/180C fan/gas 6. Add the vinegar to the baking dish. Cook for another 40 mins. Taste and adjust the seasoning if needed. Swirl through the cream, if using, and scatter over the chopped herbs. Serve with mashed potatoes or leftover roasties.

RECIPE TIPS

LEFTOVER COOKED PIGS IN BLANKETS?
If you've aleady cooked the pigs in blankets, add them with the vinegar, instead of earlier. 

LEFTOVER ROASTIES?
To serve with leftover roast potatoes, put them on a baking tray and lightly crush with the back of a fork so they split. Heat in the oven alongside the casserole for 40 mins.

Goes well with

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A star rating of 4.8 out of 5.5 ratings
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