- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 sticks celery, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 100g white breadcrumbs
- 500g good-quality sausagemeat
- 50g roughly chopped walnuts, plus extra to serve
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- grated zest 1 small orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tbsp chopped sage leaves, or 1 tsp dried
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 8 rashers rindless streaky bacon
- handful chopped parsley, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 200C/fan 180C/gas 6. Have ready an 18-20cm springform cake tin. Heat the oil and butter and gently fry the shallots and celery for 5 mins without colouring them. Tip into a bowl and add the breadcrumbs, sausagemeat, walnuts, orange zest and sage. Add plenty of pepper and a little salt, if using, and mix together with your hands. Add the egg, then mix well.
Arrange the bacon slices in the tin, leaving 5cm strip on the base, then lay them up around the sides of the tin and let the excess hang over the edge. Carefully fill the tin with the stuffing mix, levelling it on top. Fold the bacon over the top of the stuffing, gathering and twisting the ends loosely in the centre. Scatter over the remaining walnuts, pressing them in slightly.
Set the tin on a baking sheet to catch any juices that escape, then bake for 40-45 mins until the top is golden. Cool in the tin for 10 mins, then remove onto a serving plate and scatter with parsley. Cut into wedges to serve.