Heat the oven to 200C/180C fan/gas 6. Line a large baking tray with foil for easier clean-up later. Line the tray with the rashers of bacon, slightly spaced apart.

Using a pastry brush, coat the bacon in the chilli jam, saving some to glaze with at the end. One by one, put a chipolata at the end of a bacon rasher and tightly roll.

Brush the remaining chilli jam over the top of the pigs in the blankets and bake in the oven for 30 mins. Remove from the oven and glaze with a little more chilli jam for a glossy finish. Will keep for 24 hrs.