Cosy Giant Cheesy Pigs in Blankets

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. 

Meanwhile, wrap each sausage in 2 rashers of bacon - starting at the top, spiral the rashers down the sausage one after another so the whole thing is covered. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the sausages onto a baking tray.

Bake on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

While everything bakes, heat a drizzle of oil in a medium frying pan on medium heat.

Once  hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.

Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins.

Once cooked, transfer to a medium bowl and set aside.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the cranberries and tomato. Cook until starting to soften, 3-4 mins.

Stir in the ketchup, sugar and water for the sauce (see pantry for all amounts). Bring to the boil, then reduce the heat to medium. Simmer until the tomatoes have broken down and the sauce is thick, 6-7 mins. Stir occasionally.

Once cooked, taste and add salt, pepper or sugar if needed, then remove from the heat.