- Streaky bacon
- Cranberry sauce
- Fresh red chilli
- In a small sauce pan, mix the cranberry sauce with the juice of 2 oranges and the zest, heat and reduce the sauce until it coats the back of a spoon.
- Wrap your chipolatas in bacon and bake in the oven at 160º until the bacon is golden. Paint the cranberry sauce over and return to the oven uglazed and sticky, you may have to glaze them up more than once to get them really sticky.
- Deseed and finely dice the chill, finely chop the parsley.
- Pile the pigs in blankets onto a plate, drizzle with a little more glaze, before a sprinkling of chilli and parsley.