Sourdough, sausage & sage stuffing

Heat the oven to 200C/180C fan/gas 6. Put the bread on a baking tray and drizzle with 2 tbsp of the oil. Bake for 10-12 mins until dry and crisp. Tip into a heatproof bowl.

Heat the remaining oil and the butter in a large frying pan over a medium heat, and fry the onion until soft and beginning to brown, about 8-10 mins. Tip in the grated apple and cook for a further 5 mins until the apple begins to soften. Remove from the heat and add to the bowl with the bread.

Add the sausagemeat along with the egg and sage, season well and mix to combine. Press the mixture into a small roasting tin (ours was 13 x 19cm) and bake for 40 mins until golden and cooked through. Will keep chilled for up to three days. Leave to cool completely first.