Marmalade pigs in blankets

Before you start

Why they’re the best pigs in blankets
Go big: The trouble with shop-bought pigs in blankets is that they’re usually cocktail-sausage-sized – which tend to dry out and shrivel up a bit in the oven. Full-size sausages would be too big, but chipolatas are perfect – still thin enough to cook quickly but big enough to stay juicy and bouncy.

Winning streak: Streaky bacon is key as it has an even layer of fat and meat throughout – back bacon tends to dry out and turn rubbery in the oven. Smoked bacon will complement the sausage best and stretching out the rashers means you can cover more of the sausage with them, making sure those little piggies are well wrapped up.

Something sweet: Bacon and sausage are two very delicious but quite rich and salty things – so a little sweetness is the perfect counterweight. Marmalade works perfectly here, providing sweetness, festive citrus flavour plus a bitter note which balances everything out nicely. It also reduces quickly and easily into a sticky glaze, adhering to your blanketed pigs as they move from roasting tray to serving platter.

Know-how: As there are only three ingredients going into these pigs in blankets, buying good-quality chipolatas, bacon and marmalade makes all the difference.

Make ahead: You can wrap the sausages in bacon and keep them covered in their roasting tray in the fridge for up to 3 days, meaning all you have to do on Christmas Day is put them in the oven.