Pancetta, pistachio & apricot stuffing balls

Move over sage and onion! This fruity stuffing is packed with flavour. MAKES 12 PREP 10min, plus cooling COOK about 30min

• 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

• 24 slices pancetta

1 Melt the butter in a frying pan, add the onion and gently cook for 10min, until soft. Stir through the apricots, sage and pistachios until fragrant. Remove from heat; 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 and stir until well combined and evenly mixed through. Set aside 300g (11oz) of the mixture for the turkey stuffing.

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

4 If you have leftover pancetta slices, chop and stir through the set-aside stuffing mix, ready to stuff the turkey.

GET AHEAD Make stuffing mixture and freeze in an airtight container for up to 1 month. Defrost thoroughly before using. Complete recipe from step 3. PER STUFFING CUP: CALS 157; FAT 13G; SAT FAT 5G; CARBS 5G