Denhay Bacon Christmas recipes...

 Racy Pigs in Blankets

British outdoor reared chipolata sausages

Denhay Streaky Bacon – ½ rasher per sausage.

4 tbs Worcestershire sauce

1 tbs medium or dry sherry

1 tbs runny honey

1 tbs grainy mustard

Stretch the bacon rashers with a flat knife and cut in half and wrap around the sausages
Mix the Worcestershire sauce, honey, sherry and mustard together and pour over the sausages and put a roasting tin for 20 minutes at around 180C/350F/GM4 basting the sausages at least once.

Angels on Horseback

18 Portland oysters, removed from their shells and halved depending on size

9 rashers Denhay Smoked Streaky bacon

Sprinkle an oyster with white pepper and wrap in Denhay Bacon. Fix securely with a toothpick, or thread several onto skewers. Grill for about 3 minutes on each side, until the bacon has cooked.

Chestnut and bacon stuffing for a 5-9kg turkey

1 large shallot

turkey heart and liver (optional)

175g button mushrooms

50g Denhay butter

225g chestnut purée

50g liver pâté

1 stick of celery

100g Denhay Smoked Streaky Bacon

1 tablespoon chopped parsley

salt and black pepper

50g fresh white breadcrumbs

Peel and chop the shallot. Chop the turkey heart and liver if using; slice the mushrooms. Fry these ingredients in the butter, until this has been absorbed. Mix in the chestnut purée and the pâté.

Chop the celery and bacon and add with the parsley. Season and add enough breadcrumbs to bind the stuffing. Fill the breast end of the turkey with the chestnut stuffing and fill the body cavity with a sausage stuffing.

Guest Post Credits- www.denhay.co.uk