Begin by plucking the rosemary leaves from one end of each rosemary sprig, setting the leaves aside for later use in the recipe.

Take a piece of pumpkin and wrap it with half a D'Orsogna Natural Streaky Bacon rasher. Use a rosemary sprig (the same one from which you removed the leaves) to secure the bacon tightly around the pumpkin piece. Repeat this process with the remaining pieces of pumpkin, the remaining bacon rashers, and the additional rosemary sprigs until all ingredients are used.

Preheat your oven to 180 degrees Celsius. While the oven is warming up, lightly grease a baking tray with oil to prevent sticking. Once greased, carefully arrange the wrapped pumpkin and bacon bites on the tray, making sure they are spaced evenly.

Place the baking tray in the preheated oven and bake the bites for approximately 15-20 minutes. Keep an eye on them as they cook, ensuring they turn golden brown and crispy.

Once cooked to perfection, remove the bites from the oven. Allow them to cool slightly before serving. These delicious pumpkin and bacon bites make for a perfect appetiser or side dish!