Maple pecan stuffing cake

Heat the oil in a medium frying pan and gently fry onion and celery for 10min until  softened. Tip into a large bowl and leave to cool.

To the cooled onion mixture, add the sausagemeat, maple syrup, pecans, cranberries, breadcrumbs, egg, parsley and some seasoning. Mix to combine (using your hands is easiest).

Preheat oven to 190°C (170°C fan) mark 5. Stretch each bacon rasher gently lengthways, then lay in a criss-cross pattern in base of a 20.5cm (8in) round sandwich tin – leaving any
excess hanging over sides.

Press the sausage mixture into the cake tin, being careful not to disturb the bacon. Level the surface and fold any excess bacon over the filling.

Sit stuffing tin in a roasting tin (to catch any leaking juices). Cook in the oven for 40min or until golden and cooked through. Carefully pour off excess liquid, then turn cake out on to a baking sheet (bacon side up).

Brush bacon with some maple syrup to glaze, then return to the oven for 15-20min to brown slightly. Transfer to a plate or board and sprinkle with extra parsley. Serve in  wedges.