Christmassy potato stuffing

Name: Christmassy potato stuffing
Ingredients: 2 Spring onions, chopped; 2 cloves Garlic, crushed with 1 tsp salt; 1 piece Fresh ginger, small, finely grated; 1 Lemon, zest; 1 handful Chopped parsley; 1 handful Chopped fresh herbs, sage and thyme leaves; 4 New potatoes, boiled and cut into bite sized chunks (Main); 150 g Sourdough bread, cut into bite sized chunks; 4 Pork sausages, squeezed from casing; ⅓ cup Walnuts, crushed; ½ cup Dried cranberries; 1 Apple, grated; 1 Egg, beaten

Tamara West

Warren Elwin

Food writer

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Warren Elwin digs up some new-season potatoes.

Ingredients

2	Spring onions, chopped
2 cloves	Garlic, crushed with 1 tsp salt
1 piece	Fresh ginger, small, finely grated
1	Lemon, zest
1 handful	Chopped parsley
1 handful	Chopped fresh herbs, sage and thyme leaves
4	New potatoes, boiled and cut into bite sized chunks (Main)
150 g	Sourdough bread, cut into bite sized chunks
4	Pork sausages, squeezed from casing
⅓ cup	Walnuts, crushed
½ cup	Dried cranberries
1	Apple, grated
1	Egg, beaten

Directions

To a mixing bowl add spring onions, garlic and salt, ginger, lemon zest, parsley, sage and thyme leaves, and mix all together.
Add potatoes, sourdough, pork sausages, walnuts, cranberry pieces and apple. Season with fresh black pepper, then smoosh the mixture together with your hands. Fold in the beaten egg to bind.
Add to 6 individual dishes, or place in a large casserole dish, and bake at 200C until cooked through and golden. Adjust herbs and spices according to the flavour of your sausages eg: if you are using lamb sausages try adding mint, coriander, dates, pine nuts and Moroccan spices.