GET FIGGY WITH IT!

Serves: 30-40 bites Prep: 15mins Cook: 30mins

Ingredients

• 1 onion (finely chopped)
• Knob of butter
• 1tbsp sage (finely chopped)
• 2tsp Bart winter spice
• 180g figs (roughly chopped)
• 180g chestnuts (crumbled)
• 1 lemon (zest of)
• 1/2 orange (zest of)
• 100g breadcrumbs
• Pinch of rock salt
• Pinch of black peppercorns
• 400g pork shoulder (minced)
• 1 large egg
• 600g streaky bacon

 

Method

1. Melt the knob of butter in a heavy based pan and add the onion and sage. Fry gently until the onion is translucent, then stir in the Winter Spice and mix until well coated. Cook for a further minute, then remove from the heat and leave to cool.
2. In a large bowl, crumble the chestnuts and mix in the chopped figs, zests and breadcrumbs. Season well and set aside.
3. Using a food processor, mince the pork shoulder until it forms a chunky puree. Add to the chestnuts, crack in the egg and mix until thoroughly combined.
4. Preheat the oven to Gas Mark 6/200C/392f. Slice the bacon rashers in half lengthways and lay out on a board.
5. Taking a generous heaped teaspoon of the mix, roll into a ball with your hands and place at one end of a bacon strip.
6. Roll the ball up tightly in the bacon, and place in a large shallow baking tin. Repeat until the mixture has all been rolled, placing the bites slightly apart. Brush lightly with oil and then wrap the tin in foil.
7. Cook in the middle of the oven for 30 minutes, then uncover and move to the top shelf for 5-10 minutes to colour and crisp up. Remove and serve hot.

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