Stuffing is another must have for a roast, particularly with Turkey. Obviously the term comes from stuffing the meat. However, I like to keep it separate, it makes it crispier.

Ingredients:

• 55g Peeled Roasted Chestnuts, chopped
• 180g Breadcrumbs
• 1 Onion, diced
• 100g Smoked Bacon Lardons
• 1 egg, beaten
• 100ml Veg Stock
• 1 x tsp Dried Sage
• Pinch of Black Pepper

Method:

1. Heat the oven to 180C Fan.
2. Peel the roasted chestnuts and roughly chop.
3. Meanwhile, fry the bacon in a dry pan to crisp.
4. Once the bacon is cooked. Combine the ingredients in a large bowl, add the chestnuts, breadcrumbs, onion, bacon, egg, veg stock, dried sage, black pepper and stir.
5. It’s time to shape the balls. Wet your hands to ensure the mixture doesn’t stick to you too much. Take a heaped teaspoon size and roll it in your hands to form a ball. Repeat the process.
6. Place the balls onto a greased baking tray and pop in the oven for 20 minutes. Or until golden and crispy on the outside.
7. Serve up with your turkey and all of the trimmings.

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Do the kitchen dance