For the Pigs in Blankets:
12 Rashers of streaky bacon
1 tbsp of runny honey
1 Tbsp of English mustard
For the Prawn Cocktails:
24 Jumbo king prawns (cooked and shelled)
¼ Cucumber (Diced into small cubes)
16 Cherry tomatoes (Diced into small cubes)
4 Little gem lettuces
100ml Tomato ketchup
White wine vinegar
First, prepare your pigs in blankets by wrapping each chipolata with a rasher of streaky bacon and place in a pre-heated oven at 180˚.
While these are cooking, place your diced cucumber into a bowl with the juice of one lime and a splash of white wine vinegar and leave to marinade.
Now take four glasses and strip the outer leaves of each gem lettuce until you get to the heart, use these leaves to create a bowl in each glass.
To prepare your sauce you need to mix your mayonnaise and ketchup together until it turns pink, now add your Whiskey and tabasco to taste.
Now begin to build your cocktails by draining your cucumber and mixing in a new bowl with your prawns and cherry tomatoes.
Place a generous spoon of your mix into each glass and finish by drizzling your sauce over. Sprinkle with paprika to serve.
Now your pigs in blankets should be ready, so take out and leave to cool while you mix your honey and mustard together.
Place your sausages in a bowl and pour over your honey mustard mix and toss until each sausage is covered.