- 12 slices streaky bacon
- 12 large fresh sage leaves
- 275-gram jar chargrilled artichokes (I used Delmaine)
- 12 pieces brie cheese, about 2cm square
Preheat the oven to 180°C fan bake.
Place a strip of bacon on the bench and place a sage leaf at one end. Top with a piece of artichoke then a piece of cheese, then another piece of artichoke.
Roll up in the bacon then brush lightly with maple syrup and a grind of pepper.
Place seam-side down on a lined baking tray and cook for 6 minutes then turn over and cook until golden and crispy in places.
Recipe: Claire Aldous for Dish Magazine, Photography: Josh Griggs