Pigs in Blankets Traybake
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 4 bacon medallions, (cut in half, lengthways )
- • 8 reduced-fat chipolatas
- • 200 g carrots, (peeled and cut into 1.5cm batons)
- • 200 g parsnips (peeled and cut into 1.5cm batons)
- • low-calorie cooking spray
- • 1 red onion, cut into 8 wedges
- • 2 tsp dried sage
- • 1 tsp onion granules
- • 200 g Brussels sprouts, (trimmed and halved)
- • 100 g frozen peas
- • 1 tbsp cranberry sauce
- • 1 chicken stock pot
- • 200 ml boiling water
- • salt and freshly ground black pepper
Preparation Steps
Preheat the oven to 190°C fan. Then spray your tray with low-calorie cooking spray.
Wrap each chipolata in a strip of bacon to make your pigs in blankets. Place in the tray, with the ends of the bacon face-down.
Add the carrot and parsnip batons. Spray the top with low-calorie cooking spray and sprinkle over the sage and onion granules. Place in the oven and cook for 40 minutes, tossing around halfway through — being careful you don't displace the bacon from the sausages.
Whisk the boiling water into the cranberry sauce and stock pot to make a sauce.
After 40 minutes, add the onion, sprouts, and peas, and pour over the sauce. Season with salt and pepper, then return to the oven for a further 20-25 minutes — until the "pigs" are golden, and the vegetables are tender.