Made with bread blankets these pigs are great finger food.

Makes 8
Time 40 minutes
335 calories per portion
23g fat of which 11.4g is saturated

Medium-sliced white bread 8 slices
Butter 110g (4oz)
Tomato ketchup 3 tbsp
Wholegrain mustard 1 rounded tbsp
Fresh parsley 4 tbsp chopped
Good-quality pork sausages 8, skins removed

1 Preheat oven to 220ºC/425ºF/Gas 7. Neatly cut crusts off each slice of bread, then gently roll each slice out a little, with a rolling pin, to make thinner.

2 In a small saucepan, gently heat butter and tomato ketchup together until melted, then stir in mustard and parsley.

3 Brush butter mixture over one side of each slice of bread, then place a sausage diagonally across each one. Bring opposite corners up and over sausages to meet in centre, and secure with cocktail sticks.

4 Place wrapped sausages on a baking tray, brush with remaining butter mixture and bake in centre of oven for 20–25 minutes, until sausages are cooked and bread is lightly browned. Serve wrapped in napkins, or with a mixed salad.