Ingredients
- medjool dates 24
- streaky bacon 12 slices, halved
STUFFING
- linguica sausage or cooking chorizo 200g, skins removed
- soft cheese 1 tbsp
- manchego finely grated to make 5 tbsp
- cooked chestnuts 50g, crushed, plus some extra to decorate
- salad leaves to decorate
QUINCE MARMALADE
- quince paste 250g
- sherry vinegar 1 tbsp
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.
Nutritional Information
- Kcals 180
- Fat 7g
- Carbs 24.8g
- Fibre 1.9g
- Protein 4.7g
- Salt 0.7g