First catch your rabbit or wild duck, gather some herbs and go wandering across the fields for mushrooms before slow-cooking this delicious midwinter feast for six or more.
Devils on Horseback
These kitschy 1970s party snacks are so easy and delicious they’re worth reviving.
juice of one orange
24 large prunes, pitted
150g feta or blue cheese, cubed
12 thin strips of free-range streaky bacon, halved crosswise (we used Havoc Farm Pork Streaky Bacon)
24 toothpicks
Pour orange juice into an empty, lidded jam jar. Add the prunes to the mix. Screw lid on and gently shake. Swish about now and again so each prune is soaked. Leave for at least an hour.
Preheat the oven to 180˚C.
Put toothpicks in a small bowl filled with water to soak for 15 minutes.
Make an incision in each prune, being careful not to cut all the way through. Place a cube of cheese in the centre of the prune, wrap a length of bacon around it and secure with a toothpick.
Place prunes in a shallow baking dish and drizzle with remaining liquid. Bake for 20-25 minutes until the bacon is cooked through. Serve warm on a platter.
