Stuffing Loaf with Chestnut Mushrooms, Dates and Thyme

Preparation

Finely chop the onions. Finely chop the dates. Roughly chop the chestnut mushrooms. Chop the thyme leaves. Beat the eggs.

Method

1. 1 Heat the oil in a frying pan, add the onion and fry gently for 8-10 minutes until softened.
2. 2 Add the dates and sherry and set aside to cool.
3. 3 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
4. 4 Add the sausagemeat, breadcrumbs, mushrooms, thyme leaves, egg and half of the bacon to the onion mixture. Season, then mix well with your hands to combine.
5. 5 Lightly grease and line one 900g loaf tin per stuffing loaf being made. Spoon the stuffing into the tin and level the top.
6. 6 Create a lattice over the top of the stuffing with the remaining bacon, then bake for 30 minutes.
7. 7 Increase the heat to 200°C/400°F/gas 6 (180°C for fan ovens) and cook for a further 10-15 minutes until the bacon is slightly crispy.