Instructions: Olives threaded onto wooden cocktail sticks to garnish

Mix the minced or chopped bacon and onion with the sausagemeat mustard parsley thyme 1 tbsp of the oatmeal and plenty of salt and pepper.

Alternatively combine briefly in a food processor.

Divide the mixture into 8 equal portions. On a lightly floured surface form each portion into a 75 to 85mm round cake.

Dip into the beaten egg then coat in the remaining oatmeal pressing on firmly with fingertips.

Cover and chill in the refrigerator for at least 30 minutes (or overnight if wished).

Heat the oil m a large frying pan on the boiling plateand cook the sausage cakes in two batches if necessary for about 30 seconds to 1 minute on each side until golden brown.

Wrap a streaky bacon rasher around each cake and place in the small roasting tin loinside down.

Cook for 20 to 25 minutes on the floor of the roasting oventurning once.

Drain on absorbent kitchen paper.

Serve the oatcakes hot garnished with stuffed olives threaded onto wooden cocktail sticks.

These savoury oatcakes are also extremely good sandwiched burger style in warm baps with a selection of relishes.

Serves 8

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