12 pitted prunes
12 dried apricots
100 ml dry white wine or orange juice
12 rashers streaky bacon, halved
1 tbsp English mustard
24 meaty chipolata sausages (we used Cumberland)
olive oil, for brushing
- 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, brush with a little oil and bake for 18-20 mins until cooked and golden.