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'. ...
1 medium onion (finely chopped)
1 clove garlic (finely chopped)
50 g unsalted butter
300 g breadcrumbs
100 ml cream
300 g good sausagemeat
1 sprig of thyme (leaves removed)
6 dried prunes (chopped)
6 dried apricots (halved)
4 dates (chopped)
12 slices pancetta (or one piece per stuffing ball)
In a mixing bowl, pour the cream over the breadcrumbs and set to one side.
In a saucepan, melt the butter and sweat the onion, garlic and thyme. Mix the sausagemeat, prunes, apricots, dates with the sweated onion, garlic and herbs and the breadcrumbs and cream. Mix really well; it’s easiest if you use your hands to do this.
To shape the stuffing ball mix: Take some mixture and roll it between the palms of your hands. The stuffing ball should be about the size of a golfball. Take a piece of pancetta, and wrap it around the outside of the stuffing ball.
Place in the oven for the last 15-20 minutes at 180°C (350°F, Gas 4).