These super-easy cheese, spinach and bacon rolls work well as a side dish with a roast dinner or a cheesy party nibble. Either way, they’ll go down a storm.
- 300g fresh breadcrumbs,
- 3 beaten free-range eggs
- 175g grated cheddar and/or gruyère
- 1½ tbsp English mustard
- Handful of baby spinach leaves, chopped
- 14 Helen Browning’s organic streaky bacon rashers
Combine fresh breadcrumbs, eggs, cheese, English mustard, spinach and some salt and pepper. With your hands, divide into 14 balls and roll each into a short log shape.
Stretch out a streaky bacon rasher and wrap around a stuffing log – repeat for all rolls. Arrange on a lined baking tray and roast for 30-35 minutes until brown and crisp.