PORK AND CIDER STUFFING

Baked in a bundt tin and topped with crispy sage leaves, this joyful stuffing will be the crowning glory of your Christmas feast (although any pudding tin will do the job). To make a veggie version, simply swap the sausage meat for roasted butternut squash. SERVES 12 to 14 FAST PREP 10 MINUTES COOK 45 MINUTES 2 large leeks 1 big bunch of fresh sage (30g) 330ml dry cider 400g quality fruit and nut bread 500g higher-welfare sausage meat Preheat the oven to 190°C/375°F/ gas 5. Trim the leeks, then wash and finely slice.

Drizzle 2 tablespoons of olive oil into a large frying pan on a medium-high heat and pick in most of the sage leaves.

Add the leeks, season with sea salt and black pepper and fry for a few minutes, or until slightly softened. Pour in the cider, bring to the boil, then cover and cook for 5 minutes, or until tender. Remove from the heat and leave to cool a little.

Roughly tear the bread (crusts and all) into a food processor and whiz to coarse crumbs. Add the breadcrumbs and sausage meat to the cooled leeks, then scrunch and mix together to combine.

Grease a 20cm bundt tin or ovenproof dish with olive oil, then fill with the stuffing mixture, level it out and bake for 45 minutes, or until golden and cooked through.

Drizzle 1 tablespoon of olive oil into a medium frying pan over a medium heat, pick in the remaining sage leaves and fry until crisp. Carefully turn out the stuffing crown out onto a plate, scatter over the crispy sage, and serve.

NUTRITION: 250kcal, 12.8g fat (3.4g saturated), 11.4g protein, 19.2g carbs, 6.8g sugar, 0.9g salt, 2.6g fibre