1. Preheat your oven to 200°C (180°C fan)

2. Line a baking tray with greaseproof paper and set to one side.

3. On a clean chopping board, lay out two overlapping rashers of Spoilt Pig Smoked Dry Cured Streaky Bacon at a 45-degree angle and lightly spread about half a tsp RoniB’s Kitchen Filipino Style Garlic Chilli Oil on the rashers – adjust according to taste.

4. Take a Porky White Traditional Sausage and place one end at the bottom of the bacon rashers and roll until the pig is safely tucked into its bacon duvet.

5. Repeat with the other five sausages, bacon rashers and the chilli garlic oil.

6. Place the 6 pigs in duvets onto your baking tray and drizzle each with a touch of Louisa’s Acacia & Ginger Honey so it caramelises beautifully as they cook.

7. Place on the middle shelf of your preheated oven and cook for between 20-25 minutes, until the bacon is crisp and golden.

8. Just before serving, combine 1 teaspoon of RoniB’s Kitchen Filipino Style Garlic Chilli Oil with a tablespoon of Louisa’s Acacia & Ginger Honey in a microwave proof dish and heat in the microwave for 10–15 seconds, just until the honey loosens.

9. Serve warm so the bacon is crisp, the honey glossy, and that gentle chilli heat hits just after the sweetness.  Enjoy them whole or cut into bite-sized portions, and dip, drizzle, or slather with the hot honey.

10. Celebrate with a glass of mulled cider, or serve alongside roasted chestnuts for the ultimate winter treat - guaranteed to spark smiles all round.

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