This delicious combination provides a mouthful of contrasts—crispy savoury bacon and soft, melting sweet prunes—great served hot or cold. Substitute the prunes with dried apricots for an equally tasty alternative.

　　

Ingredients

Makes 8

　　vegetable oil, for greasing

　　4 streaky bacon rashers (strips)

　　8 soft dried pitted prunes

　　

Step 1

Preheat the oven to 200°C (400°F/gas mark 6). Brush a baking tray with the oil.

　　

Step 2

Cut each bacon rasher in half lengthways. Lay a strip of bacon on a chopping board, place a dried prune at the top edge and roll, wrapping it tightly around the prune. Pierce a cocktail stick through the centre of the wrapped prune to secure. Repeat with the remaining bacon and prunes.

　　

Step 3

Place the prunes on a the prepared baking tray and bake them for 10–15 minutes, turning over half way through cooking, until the bacon is slightly crispy on both sides.

　　From Le Petit Paris by Nathalie Benezet. Photographs by Jacqui Melville. The moral rights of Nathalie Benezet to be identified as the author of this work have been asserted by her in accordance with the Copyright, Designs and Patents Act 1988. First published in 2013 by Hardie Grant Books.