Ingredients

Pigs in Blankets

• 12 RSPCA Assured cocktail sausages
• 6 rashers streaky bacon

Red Wine Gravy

• 1 onion, finely chopped
• 100ml red wine
• 1/2 stock cube
• 1 sprig of fresh thyme
• 10g tomato puree
• Salt and pepper to taste
• 250ml water (as needed)

Yorkshire Puddings

• 140g plain flour
• 200ml RSPCA Assured milk
• 4 medium RSPCA Assured eggs

Other Ingredients

• Mashed potatoes
• Olive oil

Bring It All Together

Step 1: Place the Yorkshire pudding on a plate

Step 2: Fill to halfway with mashed potato

Step 3: Place two pigs in blankets on the top

step 4: Pour over gravy and serve

Cooking Method

Pigs in Blankets

Step 1: Preheat oven to 200ºC (180ºC Fan)

Step 2:Slice streaky bacon rashers to 10cm in length

Step 3: Roll bacon strips snugly around the sausages

Step 4: Bake in the oven for 20 minutes

Red Wine Gravy

Step 1:Heat the saucepan with a splash of olive oil over medium heat

Step 2:Sauté the finely chopped onion until soft and translucent

Step 3: Pour in red wine and allow it to simmer for a couple of minutes

Step 4: Crumble in the stock cube, stirring until dissolved

Step 5: Add a sprig of thyme and the tomato puree to the pan and mix

Step 6: Slowly add in the water to achieve the desired thickness

Step 7: Let the mixture simmer gently for 10-15 minutes, stirring occasionally

Step 8: Remove the thyme and strain through a sieve

Yorkshire Puddings

Step 1: Heat oven to 230C (fan 210C)

Step 2: Drizzle a little oil into Yorkshire pudding tins and place in the oven

Step 3: Beat together 140g plain flour and beat in 4 eggs

Step 4: Gradually add 200ml milk and continue mixing until completely lump-free

Step 5: Season with salt and pepper

Step 6: Pour the batter into a jug

Step 7: Remove the hot tins from the oven

Step 8: Pour the batter into the holes

Step 9: Place the tins back in the oven for 20 to 25 minutes until the puddings have puffed up and browned.