St Clements stuffing cups

MAKES 12 PREP AND COOK TIME 35 MINUTES

80g butter, chopped

1 small (80g) onion, chopped finely

2 cloves garlic, crushed

½ cup (65g) dried cranberries

2 tablespoons sweet sherry

3 cups (210g) fresh breadcrumbs

2 tablespoons finely grated orange rind

2 tablespoons finely grated lemon rind

2 tablespoons chopped fresh curly parsley

1 egg, beaten lightly

12 thin slices (180g) large round pancetta (or 24 smaller slices) 1 Preheat the oven to 180°C (160°C fan-forced). Generously grease a 12-hole (½-cup/125ml) muffin or patty cake pan.

2 Heat the butter in a small frying pan over medium heat; cook onion, stirring, for 5 minutes or until soft and golden. Add the garlic; stir until fragrant. Stir in cranberries and sherry.

3 Combine onion mixture, breadcrumbs, rinds and parsley in a large bowl; stir in the egg. Season with sea salt and freshly ground black pepper.

4 Place a slice of pancetta in the base and around the side of each pan hole. Press half the mixture into the holes; top with the remaining mixture without pressing down.

5 Bake the muffins for 15-20 minutes or until the breadcrumbs are golden. Scatter with a little extra parsley, if desired.

Suitable to freeze. Onion mixture suitable to microwave.