Chestnut and apple roll

Makes 1 loaf | Prep 20 min | Cook 5 min | Bake 45 min-1 hr

Ingredients

1 tbsp (15ml) olive or avocado oil

1 onion, finely chopped

500g pork sausages

1 apple, peeled and finely chopped

1 x 140g tin water chestnuts

small handful parsley, chopped

small bunch sage, chopped

1 egg

150g breadcrumbs

1 packet streaky bacon

Method

Heat the oil in a frying pan and fry the onion for 5 minutes or until soft.

Squeeze the sausage meat from the sausages into a large bowl and add all the other ingredients,except for the bacon. Season and mix well.

Preheat the oven to 180°C. Grease a standard loaf pan with non-stick cooking spray and layer the bacon rashers into the tin, overlapping the sides. Spoon the mixture into the pan, pressing down and fold the bacon over the top of the filling.

Cover with foil and roast for 45 minutes. Un-mould the loaf, drain off the excess moisture and roast for a further 15 minutes on a baking tray until the bacon is crisp.

Serve with salads and cranberry jelly.

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