With festive fervour in the air, Yuletide roasts and gifts galore, a Heston Blumenthal Christmas takeover is in effect in this week’s Chefs Series, with his pork, vanilla & apple stuffing.

Known for his unconventional, yet tasteful dishes, iconic chef Heston Blumenthal does not hold back when it comes to concocting recipes to tantalise the palate. Not only is he the proud owner of Michelin-starred restaurants The Fat Duck and Dinner by Heston Blumenthal, but his television appearances on Channel 4 and Australia’s Masterchef have shown that he is a force to be reckoned with in the kitchen.

This recipe comes courtesy of Waitrose

Pork Stuffing

Prep time: 10 mins

Cook Time: 1 hour

Serves: 6-8

heston blumenthal
Heston Blumenthal

Ingredients

For the sausagemeat:

  • 10g grapeseed oil
  • 3 small onions, finely chopped
  • 2 x 454g packs sausagemeat
  • 2 tsp dijon mustard
  • 2 vanilla pods, seeds scraped
  • 1 lemon, finely grated zest
  • 2 tsp coriander seeds, toasted and finely ground
  • 1½ tsp finely ground black pepper

For the caramelised apples:

  • 4 granny smith apples
  • 60g golden caster sugar

For the crumb:

  • Grapeseed oil, for frying
  • 20g Cooks’ Ingredients breadcrumbs
  • 20g sesame seeds

Method

1. For the sausagemeat, put the oil in a pan over a medium heat. After a couple of minutes, add the onions; cook until soft and translucent. Transfer to a tray lined with kitchen paper; cool completely, then mix in a bowl with the remaining ingredients until well combined. Cover with cling film and chill until needed.

2. Peel and core the apples, slice the top and bottom off, then slice in half resulting in 2 rings. Using a large ring cutter, cut any excess from the edges of the apple to create even rings.

3. Place a baking dish, about 20cm x 24cm, on the stove over a medium-low heat and allow to heat up for a few minutes. Sprinkle the sugar over the dish’s surface; allow to caramelise to a medium-brown colour. Place the apple rings to cover the surface, allow to caramelise for about 4-5 minutes on each side, then take the pan off the heat; cool completely.

4. Preheat the oven to 180˚C, gas mark 4. Once cool, press the sausagemeat down onto the apples, to form an even surface.

5. For the crumb, heat 5cm oil in a small saucepan over a medium-high heat to reach 180˚C. Add the breadcrumbs; fry until golden brown. Using a slotted spoon, transfer the breadcrumbs to a tray lined with kitchen paper. Toss together the breadcrumbs and sesame seeds; scatter over the sausagemeat. Bake for 30 minutes.

Best paired with

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