Bread sauce and stuffing croquettes

40 MINUTES + CHILLING SERVES 6 | EASY | V Use 650g of left-over bread sauce or make it using the recipe below.

cooked stuffing 200g, crumbled plain flour 50g, seasoned eggs 2, beaten panko breadcrumbs 100g cranberry sauce 2 tbsp chilli jam 2 tbsp vegetable oil for deep-frying BREAD SAUCE

onion 1, peeled cloves 6 bay leaves 2 black peppercorns 6 nutmeg a good grating garlic 2 cloves, peeled whole milk 400ml double cream 100ml white breadcrumbs 150g butter 2 tbsp

• To make the bread sauce, stud the onion with the cloves and put in a pan with the bay, peppercorns, nutmeg, garlic, milk and cream. Bring very slowly to a simmer, remove from the heat, cover and leave to infuse for 1 hour. Strain the milk into a new pan and add the breadcrumbs, butter and lots of seasoning. Simmer very gently, stirring regularly, for 20 minutes until very thick. Pour into a container, cover and cool. Stir through the crumbled stuffing, then chill completely.

• Put the flour, egg and breadcrumbs into separate shallow bowls. Take a heaped tbsp of the bread sauce and, using slightly wet hands, shape into the size of a golf ball. Roll in the seasoned flour, then into the beaten egg, then coat well in the breadcrumbs. Repeat with the remaining mixture.

• Mix together the cranberry sauce and chilli jam in a bowl to make a dipping sauce.

• -PSS H WHU UV TVYL [OHU Н M\SS ^P[O [OL VPS HUK heat to 180C or until a cube of bread browns in 30 seconds. Fry the balls for 2-3 minutes, in batches, until golden and crisp, then drain well on kitchen paper, season with flaky sea salt and keep warm in a low oven while you fry the rest. Serve with the sauce.

PER SERVING 533 KCALS | FAT 33G SATURATES 12.4G | CARBS 45.4G | SUGARS 8.6G FIBRE 1.8G | PROTEIN 12.6G | SALT 1G