Jamaican stu ng

‘This recipe was passed down by my grandmother, Esme, who lived to the age of 96. She was born in Saint Mary, Jamaica, and was an excellent cook. The stuffing is so delicious, it results in a fight for the last helping! It’s a must for our family on Christmas Day, and goes well with roast chicken.’

6 as a side 10 mins plus cooling COOK 40 mins EASY

100g salted butter

1 large onion, inely chopped 2 garlic cloves, inely chopped 100g cherry tomatoes (fresh or

tinned), quartered if fresh

1 red pepper, chopped

6 thyme sprigs, leaves picked scotch bonnet chilli (deseeded

if you don’t want it too hot) 125g breadcrumbs

1 tbsp tomato ketchup

V1 Melt 75g of the butter in a frying pan over a low heat. Add the onions and fry for 6 mins until softened.

Add the garlic and cook for

2-3 mins, then add the tomatoes, pepper, thyme and chilli (in one piece), and cook for a further 6-8 mins until softened. Season to taste.

Stir through the remaining

25g butter and allow to melt.

2 Stir in the breadcrumbs, making sure all the ingredients are fully combined, then mix in the ketchup. Leave to cool.

Will keep chilled for up to 24 hrs. Remove the chilli, then use the stu ng to fill the cavity of a turkey or chicken, and roast following pack instructions.

3 Alternatively, tip the stu ng into a roasting tray. Heat the oven to 200C/180C fan/gas 6 and cook for 20-25 mins to serve with turkey, chicken, or a vegetarian main.

GOOD TO KNOW vit c • 1 of 5-a-day

PER SERVING 232 kcals • fat 14g • saturates 9g • carbs 21g • sugars 6g • ibre 2g • protein 3g • salt 0.6g

bbcgoodfood.com

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