Name: Bacon-wrapped dates with quince marmalade
Total time: 40 min
Yield: Makes 24
Ingredients: 24 medjool dates; 12 slices streaky bacon, halved; 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; 250g quince paste; 1 tbsp sherry vinegar

Bacon-wrapped dates with quince marmalade, served with a green salad on a oval-shaped plate

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

250g quince paste
1 tbsp sherry vinegar

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.