Chipolatas are small pork sausages that originate from France. They’re traditionally served at breakfast, but during the festive season in the UK they’re often wrapped in bacon and known as ‘pigs in blankets’.
8 medjool dates, pitted
24 pork chipolatas
12 thin slices prosciutto, halved lengthways
24 oregano leaves, plus extra, to garnish
Preheat oven to 200°C.
Line a baking tray with baking paper. Cut each date lengthways into three wedges.
Put 1 piece of date and 1 oregano leaf onto a chipolata, Wrap with prosciutto to secure and put on prepared tray. Repeat with remaining dates, oregano and chipolatas. Roast for 20 minutes or until cooked through and golden brown. Serve garnished with extra oregano leaves.