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Ingredients

  • 24 medjool dates
  • 12 slices streaky bacon, halved

STUFFING

  • 200g linguica sausage or cooking chorizo, skins removed
  • 1 tbsp  soft cheese
  • finely grated to make 5 tbsp manchego
  • 50g cooked chestnuts, crushed, plus some extra to decorate
  • to decorate salad leaves

QUINCE MARMALADE

Method

  • STEP 1

    To make the marmalade, put the quince, vinegar and a splash of water in a small pan. Simmer until melted together. Cool.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Mix all the stuffing ingredients together and shape into 24 balls. Open each date and remove the stone. Flatten the date by pressing slightly. Put 1 ball inside each date. The dates won’t be big enough to hold the ball but wrap with bacon and fix with a cocktail stick to hold it in. Bake for 15 minutes. Serve with the marmalade on the side and chestnuts and salad leaves to decorate.

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