Try a fresh twist on a festive classic with our two delicious recipes for Devils on Horseback and Spanish Style Pigs in Blankets.

Devils on Horseback:

• Pinch the chipolata then twist it so you are making three little sausages from one then cut them all free with a sharp knife.
• Flatten out the date on a board removing the stone then wrap it around the mini sausage.
• Add a good sprig of rosemary before encasing the whole lot in half a rasher of streaky bacon.
• Repeat this until you have made all your devils.
• Add a little oil to a Weber Style Grill Pan.
• Cook in-direct for around 25-30 minutes

Spanish Style Pigs in Blankets:

• Finely chop the sun dried tomatoes, chorizo sausage and oregano together in a bowl and mix well.
• Slice the chipolatas long ways, stuff with the mix and wrap with a slice of pancetta.
• Preheat your grill to 200˚C indirect and cook for around 15 minutes until 75˚C core temperature.