Ingredients

• 2 tbsp sunflower oil
• plus extra for greasing
• 1 medium leek
• trimmed and thinly sliced
• 250g/9oz pork mince or gluten-free sausages with the skins removed
• 100g/3½oz gluten-free fresh white or brown breadcrumbs
• 75g/2¾oz ready-to-eat dried apricots
• chopped
• 25g/1oz dried cranberries
• roughly chopped
• 75g/2¾oz vacuum-packed chestnuts
• crumbled into small pieces
• 1 orange
• finely grated zest only
• 1 tbsp finely chopped fresh thyme leaves or 1 tsp dried thyme
• 1 tbsp finely chopped fresh sage or 1 tsp dried sage
• 1 tsp flaked sea salt
• ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray.
• Heat the oil in a large non-stick frying pan and gently fry the leek for 4 minutes
• stirring regularly until the leek is softened
• but not coloured. Remove from the heat and tip into a large mixing bowl. Leave to cool.
• Add the pork mince (or skinned sausagemeat)
• breadcrumbs
• apricots
• cranberries
• chestnuts
• orange zest
• herbs
• salt and lot of ground black pepper to the bowl with the cooled leeks. Mix everything thoroughly together using your hands.
• Roll into 12 even-sized small balls and place on the prepared baking tray. Brush liberally with oil and bake for 15–20 minutes
• or until the stuffing is cooked and piping hot throughout.