Pig in blankets are one of the most popular Christmas-time recipes, but are about as un vegan friendly as it gets! For health, environmental and ethical reasons, these could be a better option – whilst they’re essentially nothing like the traditional recipe (hence why I called them pigs in slankets), in my opinion they’re significantly tastier!

I use Linda McCartney sausages for this but use whichever are your favourite. If you’re vegan be careful as some do contain egg!

Ingredients:

• 1 aubergine, thinly sliced
• Rapeseed oil
• 1tbsp sweet chilli sauce
• Salt
• 12 vegan sausages (I use Linda McCartney)
• 1tbsp Tahini
• Salt, pepper
• Chilli flakes

Method:

• Preheat oven to 180 degrees and cook the sausages according to the packet instructions
• Place the aubergine slices in a bowl and drizzle in rapeseed oil, sweet chilli sauce, salt and pepper until all the slices are coated
• Spray a griddle pan with oil and heat
• Place the aubergine on the griddle pan in batches, turning after one side is cooked so both sides are browned
• Wrap each sausages in an aubergine slice (you should be able to wrap all 12)
• Mix together tahini, salt and pepper and drizzle on top of the sausages
• Sprinkle on some chilli flakes and serve!