Sausage and Bacon Rolls

Divide sausagemeat into 20 rounds; wrap each one in a rasher of bacon.

Place in a shallow roasting tin with the ends of the bacon tucked under.

Roast 15 minutes or until golden on one side then turn over to brown the other side and cook for a further 15 to 30 minutes.

Lay the rashers on a chopping board then flatten and stretch them with the back of a knife. This makes the bacon thinner so it crisps well and doesn't shrink.

You can cook these rolls 1 to 2 hours ahead then rehear in any of the ovens until piping hot. A traditional accompaniment to roast turkey and stung, these are easy to prepare ahead.