Triple pork stuffing wreath with pistachio & sour cherries

Triple pork stuffing with pistachio & sour cherries

Name: Triple pork stuffing with pistachio & sour cherries
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 450 g packs pork sausagemeat with black pepper & nutmeg; 200 g pack Essential British Smoked Bacon Lardons; 180 g pack Cooks’ Ingredients Ham Hock; 100 g pistachio kernels; 75 g Cooks’ Ingredients Sour Cherries; 1 orange, scrubbed, zest; 20 g pack sage; 20 g pack rosemary; Redcurrants and thyme sprigs, to garnish (optional)

A delicious stuffing helps make your Christmas dinner that extra bit special, and this recipe from Zoë Simons is full of lovely savoury flavours from the smoked bacon, ham hock and pistachios, complemented by sweetness from the cherries and the orange that cuts through at the end. It’s easy to make, but the wreath shape and garnishes give it the wow factor and the red and green of the cherries and pistachios just shout ‘Christmas’.

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Serves8
CourseAccompaniment
Prepare10 mins
Cook35 mins
Total time45 mins

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2 x 450g packs pork sausagemeat with black pepper & nutmeg
200g pack Essential British Smoked Bacon Lardons
180g pack Cooks’ Ingredients Ham Hock
100g pistachio kernels
75g Cooks’ Ingredients Sour Cherries
1 orange, scrubbed, zest
20g pack sage
20g pack rosemary
Redcurrants and thyme sprigs, to garnish (optional)

Put the sausagemeat, lardons, ham hock, 70g pistachios, 60g sour cherries and the orange zest into a large bowl and season with a good pinch of sea salt. Mix well with your hands. Remove the leaves from about half the sage and finely chop, then mix in.
Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with baking parchment, then place a 25-26cm springform tin onto a baking sheet. Remove the base, you don’t need it. Place a large ramekin (about 8cm) into the centre of the ring. Press the sausagemeat mixture into the tin around the ramekin, in small amounts at first, to build up a wreath shape and ensure it’s evenly distributed.
Bake for 30-35 minutes until cooked through with no pink meat and juices that run clear, then remove from the oven. Using a pastry brush, glaze the top of the wreath with the hot cooking juices.
Slice the zested orange into rings. Place a few sprigs of rosemary and 3 slices of orange on the bottom of an attractive serving plate, then remove the tin from the ‘wreath’ and, using a fish slice or two, slide or lift the stuffing on top.
Garnish the top generously with redcurrants and thyme, if liked, plus extra rosemary and sage. Scatter over the remaining chopped pistachios and sour cherries, then serve.