Cheese, thyme and bacon rolls

Method

1. Combine 300g fresh breadcrumbs, 3 beaten free-range eggs, 175g grated cheddar and/or gruyère, 1½ tbsp English mustard, 1 tbsp chopped fresh thyme leaves and some salt and pepper. With your hands, mix and roll into 28 balls.
2. Stretch out 14 British free-range streaky bacon rashers, then cut each in half and roll around a stuffing ball. Arrange on a lined baking tray and roast for 30-35 minutes until brown and crisp.