Richard has appeared on television many times, including stints of BBC2's 'Master Chef', BBC2's Saturday Kitchen, Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'. ...
12 prunes (de-stoned)
75 ml madeira or marsala
1 tblsp olive oil
25 g unsalted butter
1 small onion (finely chopped)
350 g breadcrumbs
150 g pork belly (minced)
1 granny smith apple (peeled, cored and roughly grated)
zest of 1 lemon
2 tblsp each of (roughly chopped parsley and sage)
6 strips streaky bacon (halved)
sea salt and freshly ground black pepper
Preheat the oven to 200°C (400°F/Gas 6).
Soak the prunes over-night (or for as long as possible) in the Madeira. The next day, heat the oil and butter in a medium pan and sweat the onion for 2-3 minutes until softened. Add the breadcrumbs, stirring to bring them together. Transfer to a bowl and add the pork belly, apple, lemon zest, parsley and sage. Season well and stir to combine.
Shape a little of the stuffing into a round the size of a golf ball and then flatten slightly. Sit a prune on top and reshape the stuffing back into a ball to enclose the prune in the centre. Wrap a piece of streaky bacon around the ball securely and place in a roasting tray.
Repeat to make about 12 stuffing balls. Drizzle the stuffing balls with 2 tablespoons of the goose fat (taken from the roasting goose above) and roast for 10-15 minutes until the bacon is crisp and the stuffing just catching colour.