Devils on Horseback

Devils on horseback are a hot retro appetizer that has stood the test of time, and that's because it is one of the simplest appetizers you could make with the most going on in terms of texture and flavour. Traditionally, dried fruit is stuffed with various ingredients like cheese and nuts wrapped in bacon or similar pork like prosciutto or pancetta. These flavour bombs were once known as peasant food. It was only in the 20th century they became popular. The origins of the name is mysterious, and perhaps derived from the dish's diabolical shades of black and red. Or as a play on angels on horseback, which is oysters wrapped in bacon, or anges à cheval, a French dish. In this recipe we are using dates instead of traditional prunes.

12 pitted prunes
6 rashers streaky bacon
3 oz goat's cheese (100 g)

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Cut the bacon rashers in half.
Make a slit, from top to bottom, in each prune.

Using a tsp., stuff each prune with goat's cheese.

Wrap each prune with half a slice of bacon and secure the end of the bacon with a toothpick.

Arrange the prunes on a baking sheet and cook for around 15 minutes until the bacon is cooked and crisp. Don't forget to turn the prunes halfway through for even cooking.

Serve warm or at room temperature.

Makes 4 servings.

Variations:

• The most popular alternatives to prunes are figs or dates because of their high sugar content.
• Fresh figs might be more difficult to source compared to prunes or dates. That's why it's easier to give dates a go and see how you like them in combination with the salty, crispy bacon.