Now I don’t stuff meat cavities with stuffing – so perhaps there is a trade’s descriptions act situation here. I always cook mine in a small round cake tin or bread tin, making it around 2-3cm thick. That way when you turn it out, you can slice it up and everyone always get a nice crispy bit.

Ingredients:

1 large white or red onion

8-10 freshly picked sage leaves

Handful of fresh breadcrumbs

Salt & Pepper to season

1 garlic clove

1 egg

Method:

Throw all of the ingredients into a food processor and blitz for literally seconds until everything comes together but you still have a few lumps and bumps. If the mixture is still a little wet, add some more breadcrumbs, it will depend on how juicy your onion is!

Butter a cake tin and spread across this, packing it in well.

Bake in the oven for 20-30 minutes while your roast is on, then turn out and slice.

Fabulous in sandwiches with a little leftover meat the next day too…

Good to know: Breadcrumbs – when I am at the end of a homemade loaf (which doesn’t keep well due to having no preservatives in it!) you can blitz them up in a food processor and then freeze in a little ziplock bag to be used in something like this.