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Jade Greenhalgh's sticky maple pigs in blankets traybake recipe

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Inspired by the much-loved Christmas dinner trimming, Jade Greenhalgh's sticky-sweet sausage traybake makes a lovely family meal or easy alternative to Sunday lunch. With all the festive feels, it's great for the busy run up to Christmas, plus you can make-and-freeze ahead! See method

Serves 6
Takes 1 hr 30 mins
548 calories / serving
Freezable

Ingredients

4 large carrots, scrubbed and cut into batons (about 600g)
8 baby potatoes, quartered lengthways (about 400g)
6 parsnips, peeled and cut into batons (about 400g)
85g sage & onion stuffing mix
6 smoked streaky bacon rashers, halved lengthways
12 Tesco Finest pork & honey chipolatas
2 red onions, quartered
1 tbsp olive oil
350g pot Tesco Finest onion gravy

For the glaze

30ml olive oil
30ml maple syrup
1-2 tbsp wholegrain mustard (to taste)
1 tsp dried sage

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
2290kj
548kcal 27%
Fat
30g 42%
Saturates
9g 45%
Sugars
21g 24%
Salt
2.5g 41%

of the reference intake
Carbohydrate 50.1g Protein 15g Fibre 11.5g

Method

Boil the carrots and potatoes for 5 mins or until just tender, adding the parsnips for the final 3 mins. Drain well and leave to steam-dry. If freezing ahead, cool completely and pat dry, then layer into freezer-proof containers. Freeze for up to 3 months.
Prepare 8 stuffing balls following the pack instructions. Stretch the streaky bacon strips and wrap around the chipolatas to create pigs in blankets. If freezing ahead, put the stuffing and pigs in blankets into freezer-proof containers and freeze for up to 3 months. Defrost the vegetables, stuffing and pigs in blankets overnight in the fridge, then cook as below.
Preheat the oven to gas 6, 200°C, fan 180°C. Tip the blanched carrots, potatoes and parsnips into a roasting tin along with the onions and cranberries. Drizzle with the oil, season and toss everything together. Roast for 20 mins.
In a bowl, whisk together the glaze ingredients.
Add the stuffing balls and pigs in blankets to the roasted veg, drizzle over the glaze and toss to coat. Return to the oven for a further 35-40 mins or until the pigs in blankets are golden and cooked through, and the vegetables are caramelised.
Heat the gravy in a microwave or saucepan until steaming to serve alongside the traybake.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.