Maple and mustard sausages wrapped in pancetta

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Wrap 12 thin slices pancetta around 12 long chipolatas, put in a roasting tin. Drizzle with 1 tbsp olive oil and roast for 10 minutes.
2. Add 2 tbsp maple syrup and a dollop of wholegrain mustard to the pan and turn the sausages to coat.
3. Roast for a further 10 minutes, turning occasionally, until the sausages are brown, sticky and cooked through.