Veggie pigs in blankets
We’ve given this festive favourite a twist this year – introducing vegetarian friendly pigs in blankets. As tasty as ever these make great snacks or additions to your Christmas dinner, whether you’re a vegetarian or not!
8 vegetarian/vegan chipolatas or your favourite sausages
1 medium aubergine
3/4tsp smoked paprika
pinch ground cinnamon
3tbsp olive oil
1tsp maple syrup
2tbsp fresh parsley, optional
2tbsp pomegranate seeds, optional
Heat oven to Mark 6/ 200C/200C fan. Line a large baking tray with Bacofoil Non-Stick Foil. Slice aubergine lengthways into slices 3-4mm thick. You will need 8 slices.
In a small bowl, mix together spices, oil and maple syrup, season with salt and pepper. Brush both sides of the aubergine with the spiced oil and place on the lined tray in a single layer. Bake for 10mins, turn over and cook for a further 6-8 mins until soft and tender. Leave to cool for a few mins
Wrap each sausage with a slice of aubergine and secure with a cocktail stick. Return to the baking tray and cook for 20 mins (or longer depending on sausage pack instructions).
Scatter with parsley and pomegranate, if using, and serve.
*** the aubergine slices can be cooked up to 2 days ahead.