The Undisputed King of the Christmas Plate: Handcrafted Pigs in Blankets

Let’s be honest: turkey might take centre stage, but everyone knows what disappeared from the platter first last year.

We take six of our Supreme Champion award-winning chipolatas—expertly seasoned, succulent, and prime British pork—and wrap each one in savoury, dry-cured streaky bacon. They come neatly trayed and oven-ready, ready to roast until the bacon is deeply crisp and the skins sizzle.

Is one tray ever enough?

If you’ve tasted them before, you already know the answer. If you haven’t, consider this fair warning: they are dangerously moreish. Order an extra tray—because the cook’s perks shouldn't leave the serving platter empty.

Beyond the Roast: 4 Ways to Serve Them This Season

• The Boxing Day Ultimate Ciabatta: Split a warm, crusty ciabatta, layer with hot, sliced pigs in blankets, cold roast turkey, a spoonful of rich stuffing, and a generous smear of spiced cranberry chutney.

• Sticky Honey & Mustard Glaze: Ten minutes before they finish roasting, brush them with a blend of raw local honey, wholegrain mustard, and a drop of Worcestershire sauce. The edges caramelise into sticky, sweet, and savoury perfection—ideal for Christmas Eve party platters.

• The "Dip & Dunk" Festive Starter: Serve straight from the oven on a wooden board alongside warm dipping bowls of slow-simmered onion gravy, warm cider-apple compote, or melted Camembert.

• The Essential Trimming (Double Up!): Tucked alongside the roast potatoes to catch all the rich roasting pan juices, ensuring every bite gets that contrast of golden snap and juicy butcher’s pork.