Clementine, Sage and Onion Stuffing Loaf

A sliceable stuffing loaf that the whole family will enjoy. If you can’t get clementines, use the finely grated zest of ½ small orange in the stuffing mixture.

FOR THE LOAF

1tbsp olive oil, plus extra to grease 2 large onions, finely sliced Small handful sage, leaves picked and finely chopped

Finely grated zest 1 clementine 150g fresh breadcrumbs 350g sausage meat

1 medium egg

18 smoked streaky bacon rashers

TO GARNISH, OPTIONAL

1tsp olive oil

1 clementine, sliced

Few whole sage leaves

1 Preheat oven to 190°C (170°C fan) mark 5. For the loaf, heat the oil in a medium pan over medium heat and cook the onions for 10min, until softened. Tip into a large bowl; cool.

2 Mix the sage, clementine zest, breadcrumbs, sausage meat, egg and plenty of freshly ground black pepper into the onion bowl.

3 Lightly grease a 900g loaf tin. Line base and sides with bacon (you may have to stretch bacon slightly to fit), leaving a little overhanging the sides. Spoon in onion mixture, pressing down and smoothing to level. Fold in any overhanging bacon. Cover tin with foil.

4 Cook for 1hr, removing the foil for the final 15min.

5 Meanwhile, make the garnish. Heat the oil in a frying pan over high heat. Fry the clementine slices until caramelised. Carefully lift on to a plate lined with kitchen paper. Next, fry the sage leaves until crisp. Add to the plate.

6 Remove loaf from the oven. If there is a lot of liquid in the tin, pour it out carefully. Invert the loaf on to a baking tray. Remove the tin and return the loaf to the oven for 10min, or until the bacon is crispy.

7 Leave to rest for 10min, before transferring to a serving plate. Top with the clementine slices and sage. Serve. PER SERVING 378cals, 20g protein, 24g fat (8g saturates), 20g carbs (4g total sugars), 2g fibre

GET AHEAD Prepare to end of step 3 up to a day ahead (do not preheat oven). Chill. Complete recipe to serve.