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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
We’d love you to tell your friends about us, so we thought the chance of winning this foodie powertool might entice you to recommend a friend?
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Cranberry & Chestnut Stuffing
A sophisticated combination of pork, cranberries, chestnuts & touch of redcurrant jelly
Preparation time: Ready in 20 mins
Cuisine Type: Stuffing
Cooking Instructions
1. Preheat oven to 200˚C/180˚C fan assisted/gas mark 6.
2. Empty the contents of the pouch into a small, deep ovenproof casserole dish or loaf tin & press the stuffing firmly into the dish. Cover with foil.
3. Bake in the middle of the oven for approx 20 mins. More or less time may be required depending on the depth of the dish. Cook uncovered for the last 5 mins of cooking for a crisp finish.
Ingredients
Pork (24%)
Chestnut mushrooms
Golden breadcrumbs
Dried cranberries (10%)
Chestnuts (9%)
Redcurrant jelly
Cranberries (6%)
Pistachio nuts
Pumpkin seeds
Parsley
Garlic purée
Orange zest
Coriander
Salt
Porcini powder
Ground slippery jack
Mushrooms
Cinnamon
Black pepper
Golden breadcrumbs contain: wheatflour, sugar, salt, yeast.
Dried cranberries contain: cranberries, sugar, vegetable oil.
Redcurrant jelly contains: sugar, redcurrant juice, citrus pectin, wine vinegar, lemon juice.
Does this recipe contain?
Milk no
Egg no
Sesame no
Mustard no
Shellfish no
Gluten yes
Soya no
Nuts yes
Celery no
Fish no
