Meat & Two Veg Crostini

I decided this year to get into the festive spirit nice, early (and before the rule of six). Trialling my Christmas crostini saw many a stifled snigger as this erect little number came to the table.

🥓 Makes 4 crostini

• 4 cocktail sausages

• 4 strips of smoked pancetta (or bacon)

• 8 brussels sprouts

• 2 cloves garlic (crushed)

• extra-virgin olive oil

• salt

• pepper

1. Preheat your oven to 180'C (fan).

2. Wrap your cocktail sausages in smoked pancetta and place on a baking tray.

3. Bring a pan of water to a simmer, and chuck in your sprouts for around 5 minutes.

4. Place on a baking tray and coat with a glug of extra-virgin olive oil, salt, pepper, and the garlic (crushed).

5. Cook both your 'pigs in blankets' and sprouts for around 20 minutes until both slightly caramelised and crispy.

6. Toast your crostini, rub with raw garlic, and drizzle with a little extra-virgin olive oil.

7. Erect your meat carefully between the two veg.

8. No decoration needed.