Stuffing balls and green beans

SERVES 6

•2 shallots, finely diced

•4 large sage leaves, finely sliced

•1 large handful fresh parsley, finely diced

•1 small lemon, zested and ½ juiced

•500g sausage meat (e.g. pork)

•80g chestnuts, finely chopped

•50g breadcrumbs

•1 egg

•1 tsp olive oil

•2.5 tbsp butter

•2 garlic cloves, diced

•400g green beans

•½ orange, juiced and zested

•50g hazelnuts, toasted

METHOD

1. Preheat the oven to 200°C/180°C fan. In a large mixing bowl, mix the shallots, sage, parsley, lemon juice, zest, meat, chestnuts, breadcrumbs, egg and season with salt and pepper.

2. Form the mixture into 18 golf ball-sized balls and marinate in the fridge for at least 20 mins.

3. Once the mixture has marinated, heat the oil and 1 tbsp butter in a large nonstick pan, over high heat. Fry the balls for 4-5mins, until golden on the outside.

4. Place the balls on a non-stick baking tray, or wait until the last 25 mins of the Christmas turkey/chicken and place in the same baking tray. Cook for 25 mins in total. While the stuffing balls are cooking, prepare the beans.

5. Heat 1.5 tbsp butter in a large nonstick saucepan, over medium heat. Fry the garlic for 30-60 secs, until beginning to brown. Add the beans and orange juice, cover with a lid, reduce the heat and cook for 6-8 mins.

6. While the beans are cooking, slice a portion (3 inches or so long) of the orange zest off. If you can, try to remove the white pith from the orange part of the skin – use a spoon or carefully slice it off. Then very thinly slice the zest into pieces to serve on top of the beans. Once the beans are finished cooking, cover with toasted hazelnuts and orange zest slices.

7. Take the stuffing balls out of the oven and enjoy them with any Christmas accompaniment!