FENNEL, PEA, AND SAUSAGE STUFFING

SERVES 5

5–6 thick slices of farmhouse loaf

Extra-virgin olive oil

1 tbsp fennel seeds

1 bulb fennel, finely chopped 2 stalks celery, finely chopped

2 red onions, finely chopped Finely grated zest and juice of 1 grapefruit, preferably organic

3 Toulouse sausages with herbs

300g chanterelle mushrooms 120g frozen peas, preferably organic

2 tbsp fresh thyme leaves 2 tbsp chopped fresh sage leaves

360ml chicken or vegetable stock, warmed

4–5 slices pancetta, cut into pieces

Chopped walnuts (optional) Salt and freshly ground pepper

1. Cut the bread into 12mm cubes. Heat a little olive oil in a frying pan and add the cubed bread, fennel seeds, two pinches of salt, and pepper. Stir, then fry over medium-high heat until the bread is golden. Drain on paper towels and transfer to a plate.

2. Add a little more olive oil to the same frying pan, add the fennel, celery, red onions, and a little salt, and cook until the vegetables have softened. Add the grapefruit juice and remove from the heat.

3. Meanwhile, cut the sausages into 2–3cm slices. Heat a little olive oil in a separate large frying pan and fry the sausages with the mushrooms over a medium-high heat until they are browned.

4. Stir in the fennel-celery mixture, followed by the peas, thyme, sage, and lastly bread cubes. Add the stock a little at a time, stirring continuously over medium-high heat. Wait for the stock to be absorbed before adding more.

5. Add the pancetta to the stuffing, then stir in the grapefruit zest. Taste and add more salt and pepper, if needed.

6. Serve immediately, or make the stuffing ahead and reheat it in a covered dish in a preheated oven at 350°F/ 180°C/ Gas Mark 4. If you wish, sprinkle it with chopped walnuts before serving.