Clementine, bay & pink peppercorn stuffing balls

Heat the oil in a non-stick frying pan over a medium-high heat and fry the onions with a large pinch of salt until sizzling and starting to colour. Turn the heat down to medium and pour in enough water so the onions are covered. Simmer gently for 30-35 mins until the water has evaporated. Top up with a little water to prevent any burning, if needed. Spread out on a plate and leave to cool completely. Will keep chilled for up to two days

Put the bay, peppercorns and sourdough in a mini food processor. Blitz until finely chopped and tip into a bowl along with the cooled onions, clementine zest and parsley. Mix to combine. Tip into a large bowl and add the sausagemeat, squashing the mixture together until well combined. Divide into 30 balls and arrange on a baking tray. Will keep chilled for 24 hrs.

Heat the oven to 200C/180C fan/gas 6 and roast for 25-30 mins, shuffling the pan occasionally, until cooked through and browned. Will keep frozen for up to a month.