Description
A Christmas special, you can make your stuffing and put some in the neck of the bird and allow the flavours to permeate the breast meat, and make little balls with eth rest and bake on a try in the oven. Use chopped chestnuts, sage, onion and apple. Mix together and leave overnight so the flavours permeate, then stuff the bird. You may need a skewer to hold pieces of neck skin together around the stuffing. Add the weight of the stuffing you use in the neck of the bird to the cooking time.
Ingredients: 95% rare breed pork, water, potato starch, salt, pepper, antioxidant E300, ginger, nutmeg, coriander
