Chestnut & cranberry stuffing

Preheat the oven to 180ºC, gas mark 4. Heat the butter in a frying pan and cook the onion and celery together for 4-5 minutes, until beginning to soften. Stir in the rosemary and thyme, cook for 1 minute more, then cool.

Meanwhile, place the cranberries, breadcrumbs, chestnuts and parsley in a large bowl and mix together.

Combine the cooled onion-celery mix with the breadcrumb mix, then add the eggs and 150ml water. Mix well for a soft texture that comes together when pressed with your hands. Season well.

Line a large baking tray with baking parchment. Using damp hands, shape the mixture into 32 small balls and place them on the tray. Brush with a little oil, then bake for 15-20 minutes, until golden and crunchy.