大象传媒

Get ahead and make this a few days in advance, but make sure you heat it right through before serving on the big day. You will need an average cake tin 10/12 inch, well buttered.

Ingredients

100g butter and a splash of oil to fry
100g butter to dot the top
4 rashers streaky bacon in thin strips
1 large onion finely chopped
1 parsnip coarsely grated
2 sticks celery finely chopped
2 large mushrooms
2 inches black pudding finely chopped
Juice and rind of 1 lemon and 1 lime
Salt and pepper
Chilli flakes
2 slices stale bread made into breadcrumbs
250g sausagemeat
1 egg beaten
1 large bunch coriander roughly chopped
Handful of sage leaves finely chopped
15 dried apricots roughly chopped
2 tablespoons cranberry relish
A handful of chopped walnuts

Method

Heat the oil and butter in a large frying pan or saucepan, add the onion, parsnip , celery and roughly chopped mushrooms. Add the black pudding, give the mixture a stir every now and then, turn the heat down a bit when everything is sizzling.

Now add the rind and juice of 1 lemon and 1 lime, a pinch of salt, a few twists of black pepper and a sprinkle of chilli flakes. Add about 2 tablespoons breadcrumbs (about 2 slices stale bread).

When the vegetables are soft, transfer the stuffing mixture to a large bowl, allow it to cool, then add 250g sausagemeat, 1 beaten egg, a little of the roughly chopped coriander and finely chopped sage and mix well.

Take half of the mixture and press it firmly into the well buttered cake tin. Sprinkle the apricots on top, spread the cranberry relish on top of that and sprinkle on the walnuts and the rest of the herbs.

Top with the other half of the stuffing mix,dot with butter and cook for about 30 to 40 minutes, at about 200C making sure the meat in the centre is well cooked through.

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