Serves 4

450g/1lb villagers pork sausages
8 prunes, stoned
75g/3oz Cheddar or Emmenthal cheese, grated
3 tbsp fresh parsley, chopped
8 rashers streaky bacon

1. Place the sausages on a preheated barbecue and cook for 4 minutes each side.
2. Remove and split each almost the whole length (taking care when sausages are hot). Stuff a prune and some cheese and parsley into each sausage. Wrap each in a rasher of bacon.
3. Return to the barbecue and cook for a further 2-3 minutes, each side, until thoroughly cooked and bacon crispy.
4. Serve the sausages with a yoghurty dressing and a mixed salad.