DIET DILEMMAS

How can I make gluten-free stuffing for the bird?

Delia Smith’s 18th-century chestnut stuffing, in her classic Christmas book, is gluten-free and delicious. If you want a vegan version, then try this, with the robust texture and flavour or quince – find quince in Middle Eastern and Turkish shops.

Quince, chestnut and prune stuffing SERVES SIX TO EIGHT INGREDIENTS

3 tbsp olive oil

1 large red onion, finely chopped 2 sticks of celery, finely chopped 2 quinces, cored, cut into 1cm dice 360g frozen or vacuum-packed chestnuts, roughly chopped A grating of nutmeg

Zest of ½ lemon

Leaves from 8 sprigs of oregano, chopped, or 1 tbsp dried 100g ready to eat prunes, roughly chopped

2 tsp yeast extract (i.e. Marmite) dissolved in 200ml water 120g gluten-free bread, whizzed to crumbs in a food processor (I use Promise gluten-free rolls)

METHOD

Heat two tablespoons of oil in a large frying pan. Cook the onion and celery until tender. Stir in the quince, chestnuts, nutmeg, zest and oregano, and cook for 10 minutes. Take off the heat and stir in the prunes and Marmite-y water, letting it bubble up until mostly evaporated.

Stir in the breadcrumbs. Season. Pat it down lightly in a baking dish. Drizzle over the rest of the oil.

Bake at 200C/180C fan/ Gas 6 for 30-40 minutes until tender and browned. If your oven is at a lower temperature, just cook for longer. If it’s higher? Keep an eye on it and cover with foil if it’s getting too dark.