Sage, hazelnut and rosemary stuffing

Makes 26-28 small stuffing balls Sauces and accompaniments

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Method

Heat a large frying pan or saucepan with a lid over a medium-high heat. Add the bacon and cook until golden brown and the fat has been rendered. Remove from the pan and set aside in a large bowl.

To the same pan, add the celery, shallots and onion along with a glug of olive oil. Cover and cook over a medium heat for around 15 minutes, stirring regularly, until the vegetables are soft and translucent. Add the garlic and herbs and season with the salt and some black pepper.

Cook for a further 5 minutes, then remove from the heat and allow to cool for 5-10 minutes.

Meanwhile, toast the bread, transfer to a food processor and pulse to create fine breadcrumbs. Add the breadcrumbs to the bacon and use your hands to crumble in the cooked chestnuts. Add the cooled onion mixture and stir well. Add the sausage meat and use your hands to bring everything together.

Lightly oil a baking tray. Roll the mixture into small balls of roughly 50g each and arrange on the baking tray so they fit snugly. Drizzle a little more oil over and cover with cling film. If not cooking immediately, store in the fridge for up to 2 days.

To cook, preheat the oven to 220C/200C F/Gas 7. Roast thetray of stuffing balls in the ovenfor 30-40 minutes, turning them halfway through cooking sothey colour evenly, and serve.