Ingredients

200g mini cooking chorizo

1 pack pancetta slices

3 sprigs sage

2 sprigs rosemary

1 jar lavender honey

Method

1. Preheat oven to 180 C/160 fan.

2. Using a rolling pin, stretch out the panceta (so it won’t shrink while cooking). Place 1-2 sage leaves on the panceta and 1 chorizo sausage, and roll up tight. Repeat for all the chorizo.

3. Skewer the chorizo rolls on bamboo sticks or metal skewers. Place on a lined baking dish. Drizzle over lavender honey, add a grind of black pepper and the leaves from the rosemary. Roast for 35 mins, turning once.

4. Serve with a little more honey.

Serves 4 as a side dish

Total time: 45 mins

Cooking time: 35 mins