Instructions

1. Put the Carla’s Parsley & Thyme Stuffing Mix into a heatproof bowl with the dried cranberries and chopped pistachios. Add 375ml of boiling water and mix well. Rest for 5 minutes.

2. Then add the sausagemeat and use your hands to combine thoroughly – you can use food gloves as this part can be messy!

3. Next divide the mixture into 16 and use wet hands to roll into balls.

4. Then wrap each “parcel” with half a slice of streaky bacon.

5. Arrange the parcels spaced apart on a freezer proof plate or baking tray and freeze for 2-3 hours until solid.

6. At this point, you can either transfer to a container and store in the freezer until needed (up to 2 months) OR you can cook and serve straight away.

7. When ready to use, preheat oven to 200 degrees (fan 180) and cook for 20 minutes or until the bacon is crisp and the stuffing is lightly browned and piping hot all the way through (at least 75 degrees Celsius internal temp)

8. Serve and enjoy!