The stuffings

One veggie, one meaty, and equally delicious – you’ll want to serve both.

Lentil and Nut Stuffing Balls

If you like a fruity twist, add some finely chopped dried cranberries. 2tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

¾tbsp dried mixed herbs

60g each pistachios and walnuts

2 x 400g tins green lentils, drained and rinsed

Large handful parsley, roughly chopped 1tbsp wholegrain mustard

1 medium egg

40g fresh white breadcrumbs

1 Preheat oven to 190°C (170°C fan) mark 5. Heat the oil in a medium pan over low heat and fry the onion for 10min, until softened. Add the garlic and dried herbs and fry for 2min.

2 Meanwhile, pulse pistachios in a food processor until finely chopped. Empty into a shallow bowl. Pulse walnuts in the processor until finely chopped. Add onion mixture when ready; leave to cool. Line a large baking tray with baking parchment.

3 Tip lentils into the food processor; add parsley and mustard. Pulse to a coarse but combined texture. Empty into a bowl; mix in egg, breadcrumbs and seasoning. Shape into golf ball-sized balls, dampening hands with water if mixture is sticking. Roll each in ground pistachios; arrange on lined tray.

4 Cook stuffing balls for 25-30min, until golden. Serve immediately. PER SERVING 207cals, 8g protein, 13g fat (2g saturates), 12g carbs (2g total sugars), 4g fibre GET AHEAD Prepare to end of step 3 up to a day ahead, loosely cover with foil and chill. Complete recipe to serve. Pork, Apricot and Hazelnut Stuffing Log

A new way with stuffing, and best presented and carved at the table. Unless you’re using it to stuff the turkey, keep the nuts chunky. 2tsp oil, plus extra to grease

1 large onion, finely chopped 450g pork sausages, skinned 125g dried apricots, finely chopped 100g blanched hazelnuts, toasted and roughly chopped (see above) 75g fresh white breadcrumbs 1 medium egg

1tsp dried sage or thyme

12 rashers smoked streaky bacon

1 Heat oil in a medium pan and gently fry onion for 10min, or until softened but not coloured. Empty into a large bowl; cool. Preheat oven to 190°C (170°C fan) mark 5.

2 Add sausage meat, apricots, hazelnuts, breadcrumbs, egg, sage or thyme and some seasoning to onion bowl; mix well.

3 Generously grease a large sheet of foil and place with a long edge closest to you. Stretch bacon rashers out slightly to lengthen and arrange vertically side-by-side, with edges slightly overlapping to make a rough 30cm-long rectangle. Form sausage mixture into an even log and lie it horizontally across bacon, leaving a 2cm border at bottom and sides. Using foil to help and starting from a long edge, roll up stuffing and bacon into a tight cylinder. Tuck bacon at the sides over the ends of stuffing, then roll the whole log up in the foil tightly, twisting the ends like a cracker to seal.

4 Transfer foil-wrapped stuffing to a lipped baking tray or shallow roasting tin. Cook for 45min; carefully unwrap and return to oven for 10-15min to crisp. Transfer to serving plate; serve in slices. PER SERVING 422cals, 16g protein, 31g fat (8g saturates), 18g carbs (10g total sugars), 5g fibre