Smoky pigs-in-blankets traybake
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Smoky pigs-in-blankets traybake
With bacon-wrapped chipolatas and a sticky, smoky glaze, along with crispy potato wedges, corn cobettes and roast tomatoes, you’ve got a real crowd-pleaser
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
806Kcal
Fat
41gr
Saturates
13gr
Carbs
67gr
Sugars
14gr
Fibre
7gr
Protein
38gr
Salt
4.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1kg potatoes (such as Vivaldi), cut into wedges
- 4 corn cobettes
- 12 pork chipolata sausages*
- 12 rashers smoked streaky bacon
- 1 tbsp cornmeal, polenta or semolina*
- 1⁄2 tsp garlic granules, plus a pinch
- 1/2 tbsp smoked paprika
- 1 tsp dried rosemary
- 2 tsp plus 2 tbsp sunflower oil
- 250g cherry tomatoes on the vine
For the barbecue sauce
- 1⁄2 tsp smoked paprika
- 1⁄4 tsp garlic granules
- 75g tomato ketchup
- 1 tbsp clear honey or brown sugar
- 1 tsp dark soy sauce
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7, with a very large roasting tin in the oven. Add the potato wedges to a pan of boiling salted water, cover and bring back to the boil. Add the corn cobettes and cook for 5 minutes.
- Wrap each chipolata in a rasher of bacon. To make the coating for the wedges, combine the cornmeal with 1⁄2 teaspoon garlic granules, the smoked paprika, rosemary and seasoning in a small bowl.
- Lift the cobettes out to a dish and drizzle with 1 teaspoon of oil to coat. Drain the potato wedges, return to the pan, then sprinkle on the smoky coating. Add 2 tablespoons oil and gently toss to coat.
- Spread out the potato wedges in the hot tin, then nestle the pigs-in-blankets between them. Roast for 15 minutes initially.
- Add the cherry tomato vines to the same dish as the corn cobettes, drizzle with 1 teaspoon oil, season and scatter with a pinch of garlic granules. Add both to the roasting tray when the 15 minutes are up; roast for a further 10 minutes.
-
Combine the ingredients for the barbecue sauce in a bowl, then brush this over the pigs-in-blankets; cook for a final 5 minutes until sticky, then serve.
*Use gluten-free sausages and cornmeal or polenta (not semolina), if required for gluten-free.
