Devil pigs on horseback

Method

1. Heat the oven to 170°C fan/gas 5. Cut each rasher of bacon in half, then run the back of a knife along each piece to stretch them out a little.
2. Wrap each stretched piece of bacon around each chipolata, tucking in 2 pieces of prune into each package. Tuck in the rosemary and a few sage leaves as you work, then use cocktail sticks to hold everything in place. Put on a roasting tray.
3. Roast in the oven for 25-30 minutes until golden and crisp, turning occasionally so they cook evenly. Remove the cocktail sticks before serving, then serve with the cranberry sauce as a dip (if using).