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Let’s face it, almost everybody’s favourite Christmas trimming is the abundance of Pigs in Blankets!

Whether you’re loading up on these moreish snacks pre-dinner or squeezing in a final few before bed, you need a wine to wash them down with.

Esquisse, Crozes-Hermitage Rouge, Domaine Des Hauts Châssis will feel velvety-smooth when combined with the rich and salty Pigs in Blankets. Layered with ripe blueberries and brambly fruits, nuanced by floral elements and a black pepper spice, this is brimming with character and sure to be a brilliant festive treat.

So, don’t delay! Order your red and cobble together your ingredients – discover the full recipe from the Cotswold’s Fish Hotel below.

Pigs in Blankets

 

Ingredients

Chipolata sausages

 Rasher of steaky bacon

Method

Pre heat your oven set at 180 degrees

Cut the streaky bacon rashers into halves.

Roll the streaky bacon around the sausages.

Place the sausages onto a tray making sure the overlap side is facing down.

Cook for 8 minutes and serve.

For more festive inspiration and shopping, visit our Christmas Hub.