This stuffing is excellent with roast pork, make it as the pork is roasting and cook alongside the joint for the final 20 minutes of roasting time.

Ingredients - serves 4

2 pork sausages, skinned
1 onion, finely chopped
1 clove garlic, crushed & finely chopped
1 tbsp olive oil
100g ready to eat apricots
25g slivered almonds
25g fresh breadcrumbs
1 tsp grated orange zest
1 small egg
salt, pepper

Method

1 Break up the sausage meat and fry it off in olive oil with the finely chopped onion and garlic for 5 minutes - do not brown or the garlic will taste bitter. Transfer to a bowl.

2 Chop the apricots into fine dice and add to the bowl together with all orange zest, breadcrumbs, almond slivers and seasoning. Once thoroughly mixed begin to add beaten egg to bring it all together - you may not require the whole egg to do this. Once mixed you can divide it into portions to sit around the meat for the final 20 minutes of cooking time - or sit it separately in the oven on a dish (it will absorb valuable meat juices that you need for your sauce!)