- 12 ready-to-eat pitted prunes
- 12 ready-to-eat apricots
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 100ml dry white wine or orange juice
- 12 rashers streaky bacon, halved
- 1-2 tbsp English mustard
- 24 meaty chipolatas sausages (we used Cumberland)
- olive oil, for brushing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Soak the prunes and apricots in the wine or juice, preferably for 3 hrs or more. Smear a piece of bacon with a little mustard, then use it to wrap round a prune or apricot and a sausage. Repeat with the remaining ingredients to make 24 and arrange on a baking tray.
Heat oven to 220C/200C fan/gas 7, brush with a little oil and bake for 18-20 mins until cooked and golden.