Call me a hypocrite: even though I toss and turn when I sleep, I hate when my sausage bigs in their bacon blankets wiggle out of their salty duvets as they cook. I’m always left with tough, rubbery rashers and half-burnt, half-pale sausages, neither of which taste anything like as good as their combined selves. But executive head chef Aaron Craig at The Milner York said I may be “making Christmas dinner harder than it needs to be” – preventing them from bursting is simpler than you might think. How can I stop pigs in blankets from splitting open? It’s down to one factor, Craig said: your oven settings. “If your pigs in blankets burst, it’s not the sausages – it’s the temperature,” he said. “Once you’ve wrapped them, chill them. Pop them in the fridge for about 30 minutes or into the freezer for 10. It firms up the fat, so they cook evenly without splitting,” he explained. Want even more delicious festive food? Try coating the pigs in blankets in a delicious dressing. “Right before they go in the oven, brush them with a little honey and wholegrain mustard,” the chef said. “You get a glossy, golden coating and a lovely sweet–savory kick.” Any other tips? Yes. The chef said gravies really complete the Yuletide meal, but too many of us rush the process. “Most home gravies end up way too pale,” he said. “If you want proper rich flavour, don’t rush the roasting stage. Get your onions, carrots, celery, garlic and any poultry trimmings really deep brown ― not just lightly golden. That colour gives you depth.” After you add your stock, simmer it gently. “And here’s a little chef trick: a teaspoon of soy sauce or Marmite gives it an incredible umami boost without making it taste any less ‘Christmas’. It just rounds everything out,” he added. Related... I Just Learned Why Restaurant Gravy Is So Much Better, And I'm Taking Notes Former Royal Chef Shares His Secrets To Juicy, Flavourful Turkey I Asked An Ex-Royal Chef How To Cook 'Perfect' Roast Potatoes For Christmas