MEDJOOL DATE, ALMOND & SMOKED PANCETTA BONBONS

This is another one-mouthful bite: it’s sweet from the date and salty from the almonds, with the smoked pancetta adding a crispy texture. Pre-pitted dates can be dry, so try to buy ones with the stones still in. It’s important that the pancetta is very thinly sliced, otherwise it will unfurl when you fry it.

FOR 6 (MAKES 12)

12 whole Medjool dates

24 Marcona almonds

24 rashers of smoked pancetta, very thinly sliced

rapeseed or sunflower oil, for shallow-frying

toothpicks, to serve

Pit your dates, then put a couple of almonds into the centre of each one and close them. Wrap a couple of slices of pancetta around each date and secure with a toothpick.

Heat some oil in a pan and shallow-fry the wrapped dates until the pancetta is golden and crispy. Remove from the pan and drain on kitchen paper before serving.