A Delicious Christmas Recipe in Collaboration with Paul Robinson, also known as @YorkshireGourmet. 

Who doesn’t love Christmas comfort food? In case you missed it, we have teamed up with Paul Robinson, @YorkshireGourmet, who will be creating festive recipes this Christmas using a selection of our finest ingredients, from Very Dark Drinking Chocolate to Bulldog Mustard, and much more. We are very excited to share the innovative and delicious twists he has put on traditional dishes using our products. Let's start with Pigs in Blanket – see below for full recipe.

PIGS IN BLANKETS RECIPE by Paul Robinson

Option 1: Bulldog Mustard and honey glazed Cumberland chipolatas with beech smoked dry cured streaky bacon and rosemary 

Option 2: Rhubarb and Ginger Jam glazed pork chipolatas with oak smoked dry cured streaky bacon and thyme 

Bulldog Mustard and Rhubarb and Ginger Jam from The East India Company. The bulldog mustard packs a punch with added chilli, nicely balanced with the addition of honey. The rhubarb & ginger jam is a quality preserve too. I mixed in some Henderson's Relish for an extra acidic tang. Method and quantities as follows: 

Option 1: Bulldog Mustard & Honey: 

12 Cumberland chipolatas 
12 rashers beech smoked dry cured streaky bacon 
80g Bulldog Mustard mixed with 30g runny honey 
a small bunch of fresh rosemary, leaves picked and chopped 

Option 2: Rhubarb & Ginger Jam: 

12 pork chipolatas 
12 rashers oak smoked dry cured streaky bacon 
120g Rhubarb and Ginger Extra Jam mixed with 1 tbsp Henderson's Relish 
a small bunch of fresh thyme, leaves picked 

Scatter the bacon rashers with herbs then wrap tightly around the sausages. Put the pigs in blankets on a roasting tray and cook in a preheated oven at 180°C (fan) for 35 minutes. Halfway through cooking time, coat the sausages in your chosen glaze. Continue to cook until golden and caramelised. To finish, scatter with a few extra herbs.