Giant Spiced Pigs in Blankets
with Tomatoey Lentils
Pigs in blankets are a delicious, traditional Christmas accompaniment. So delicious that it is estimated that 128 million of them are consumed on the day! We have given these a HelloFresh spin, creating a giant version of the usual bite-sized treat. Children love these piggies and they are the perfect solution to avoid any Christmas day tantrums!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Streaky Bacon Rasher
4
Spiced Pork Sausage
(Contains Cereals containing gluten, Sulphites)
1
Onion
1
Courgette
(May contain Celery)
1
Garlic Clove
1.5
Ground Cumin
50
Red Split Lentils
1
Chopped Tomatoes
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Flat Leaf Parsley
100
Peas
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Start by getting your pigs nestled in their blankets! Lay a rasher of bacon on a chopping board and then roll the sausage up in your bacon (see picture). Repeat with your other sausages, then pop them on a lightly greased baking tray. Put them on the top shelf of your oven to cook for 30-35mins. Tip: The sausage is cooked when it is no longer pink in the middle.
Whilst your pigs in blankets cook, get on with the rest of your prep. Cut the onion in half through the root. Peel and chop into ½cm cubes. Remove the top and bottom from the courgette, cut in half lengthways and slice into half moon shapes. Peel and grate the garlic (or use a garlic press if you have one).
Put your onion in a frying pan on medium heat with a drizzle of oil. Cook for 5 mins until soft, then add your courgette along with a pinch of salt and a grind of black pepper. Cook for 3 mins more. Add your garlic and cumin, stir together, then add the lentils and chopped tomatoes along with the vegetable stock pot. Refill your tin(s) half full with water and add this as well.
Bring your mixture to a gentle simmer and cook for 20 mins until your lentils have softened. Stir occasionally to make sure your lentils don't burn on the bottom of the pan.
While your lentils are cooking, roughly chop the parsley, then you can have a little rest!
When your lentil mixture has cooked for 20 mins and your lentils are soft, add the peas, stir together and pop a lid on the pan (or some tinfoil if you don't have a lid). Cook for 5-6 mins, then remove the pan from the heat. Taste your lentils and add more salt and black pepper if necessary.
Serve your tomatoey lentils in bowls with your pigs in blankets on top and a good sprinkling of parsley. Enjoy!
