This one is for all of our pickle people who love to find new places to put pickles (oo-er!!)

Prep: 10 mins | Cook: 5 mins | Serves: 4

Ingredients

• 1 jar of Hell or High Water Pickles
• 1x 90g pack of @greatglencharcuterie venison and pork salami
• 1 x 165g tub of cream cheese
• 1 x small bunch of coriander
• 1 teaspoon black pepper
• 1 x box of cocktail sticks

Method

1. Finely chop the coriander.
2. In a small bowl, mix it with the cream cheese and a pinch of black pepper.
3. Lay out all of the sexy salami and spread a teaspoon of the cream cheese mixture on each slice.
4. Pop a pickle through the middle (the big chunky mamas might need slicing lengthways in half).
5. Wrap the salami around the pickle and skewer with a cocktail stick to hold it in place.
6. Pop on a lined baking tray and bang in the oven at 180c for approx 10mins or until the salami is cooked and has started to crisp up a bit.
7. Remove the cocktail sticks and voila, some gorgeous spicy venison salami pickle canapé bites of wonder!