Bacon, sausage and prune rolls with fig and nut dip
Preperation time: 30 mins
Cooking time: 20 mins
15 slices flavoured streaky bacon of your choice
12 organic chipolatas
18 pitted prunes
1 x 150g/5oz packet fig & nut Boursin
100ml/4oz soured cream
Juice of 1/2 lemon
1 tbsp fresh chopped parsley
Fresh sprigs of thyme, to garnish
1.Preheat the oven to 200C/R6. Cut 6 rashers of the bacon in half lengthways and use to wrap around a chipolata securing with a long bamboo stick. Place on a lightly oiled baking sheet.
2.Cut open the prunes and open out. Divide half the fig & nut Boursin between the prunes and roll up to enclose filling. Cut the remaining bacon in half (lengthways and widthways) and use 2 strips to wrap round each prune. Secure with a cocktail stick and place on a baking sheet.
3.Bake the chipolatas for 10 minutes. Then add the prunes and bake for a further 10 minutes, until bacon is crisp and golden. Remove from the oven and allow to stand for 10 minutes.
4.Meanwhile mix together the remaining Fig & Nut Boursin, soured cream, lemon juice and parsley. Season well. Spoon into a serving bowl and garnish with sprigs of fresh thyme. Arrange chipolatas and prunes on a warm serving plate and serve with the dip.