Use shop-bought stuffing and a fruit-and-nut snack pack for this easy recipe. You could also roll the mix into 12-18 balls rather than make a traybake

Serves 6

Ingredients

170g sage & onion stuffing mix
3 pork sausages
200g dried fruit & nut snack mix, chopped
1 apple, peeled and grated
vegetable oil, for the tin

Method

STEP 1
Heat the oven to 200C/180C fan/ gas 6. Put the stuffing mix in a large heatproof bowl, and pour over 400ml boiling water from the kettle. Stir and leave to stand for a few minutes until the mixture has absorbed all the liquid and cooled slightly. Squeeze the sausagemeat from the skins into the bowl of stuffing, then add the fruit & nut mix and grated apple. Scrunch everything together using your hands until it is evenly mixed.

STEP 2
Oil a shallow roasting tin and spread the stuffing into the base. Rough up the surface using a fork, then bake for 30-35 mins until golden on top. Serve straightaway or leave to cool until needed and reheat in a hot oven for 20 mins.