Pancetta, Pistachio and Apricot Stuffing Cups

Use half of this mixture to make cups and half to stuff the turkey. Alternatively, freeze the remaining half of the stuffing and use another time.

Hands-on time 10min. Cooking time about 30min. Makes 12

◆ 25g (1oz) butter

◆ 1 large onion, finely chopped

◆ 75g (3oz) dried apricots, finely chopped

◆ Small handful sage leaves, finely chopped, plus extra to garnish

◆ 50g (2oz) pistachios, chopped

◆ 450g (1lb) sausage meat

◆ 50g (2oz) fresh breadcrumbs

◆ 150g (5oz) sliced pancetta

1 Melt the butter in a large frying pan, add the onion and gently cook for 10min, until soft and golden. Stir through the apricots, sage and pistachios until fragrant. Remove from the heat and set aside to cool.

2 Preheat oven to 200°C (180°C fan) mark 6. Tip sausage meat and breadcrumbs into a large bowl, add the cooled fruit mix; stir until well combined and evenly mixed through. Set aside 300g (11oz) of the mixture for the turkey stuffing.

3 Line each hole in a 12-hole cupcake tin with 2 slices of pancetta, leaving a little overhang over the edges. Divide the remaining stuffing mixture among the holes, lightly flatten, and then fold over the overhanging pancetta. Top with a small sage leaf and cook for 16-18min until cooked through and crisp.

4 Chop any remaining pancetta slices and stir through the set-aside stuffing mixture ready to stuff the turkey.

PER STUFFING CUP 157cals, 5g protein, 13g fat (5g saturates), 5g carbs (2g total sugars), 1g fibre

GET AHEAD Make the stuffing mixture and freeze in an airtight container for up to 1 month. Defrost thoroughly before using.