QUANTITY: 20 approx.
250g Streaky bacon
225g tin of water chestnut
3 tbsp wholegrain mustard
3 tbsp soft brown sugar
1 tbsp water
Start by draining the water from the tin of water chestnuts. Don't worry if they are different sizes - you can just use a bigger or smaller piece of bacon accordingly. So take a strip of streaky bacon and with a knife in one hand and the end of the strip of bacon in the other, push the back of the blade along lengthways to thin out the bacon.
Then simply wrap each piece of water chestnut in a strip of bacon. And so on until they are all wrapped.
Line a baking tray with greaseproof paper (foil is not so good as they tend to stick). Secure each wrapped chestnut with a cocktail stick and place in rows on the tray. (You can cover with cling film and put in the fridge at this point if you're making them in advance).
Place in the oven for 20 minutes until slightly browned and crispy. Meanwhile mix together the mustard, sugar and water in a jug. If it is very thick add a little more water to loosen it.
Remove the tray from the oven and brush the chestnuts with the mustard mixture. Place back in the oven for 8-10 minutes.
Place on a serving plate and garnish with fresh rocket. The wrapped chestnuts are always super hot when they come out so do warn your guests if you plan to serve them immediately. Oh and they definitely taste better with a glass of bubbly...enjoy!
I've got a Pinterest board with lots more Christmas entertaining recipes on it - click here to take a look.