Ingredients:

200g Puff pastry
1 packet of West Peak Meats streaky bacon
1 egg, whisked

For the rosemary mixture:
Fresh rosemary sprigs – about half a pack, removed from the stems
1/2 tsp. smoked chilli flakes (if you like it quite spicy, you can add a full tsp.)
1 tsp. smoked sea salt
1 tsp. black peppercorns
1 Tbsp. black and white sesame seeds
3 Tbsp. Olive oil

Method:

Add all the rosemary mixture ingredients together accept for the sesame seeds and hand blend until the ingredients are fine. Add the sesame seeds and set aside.

Roll the puff pastry out, into a large square and cut it into vertical strips – width of about 2cm each, take two strips at a time and twist them together (almost like a braid), do this with all the strips.

Rub the rosemary mixture evenly onto the pastry sticks.

Cut the streaky bacon strips in half and wrap the pastry sticks with it. Egg wash and bake in a preheated oven at 200 degrees for about 30 minutes or until the pastry is golden brown and crispy.

Serve with smooth ketchup or a dipping sauce of your choice.