APPLE AND NUT STUFFING CUPS.

Here is a different way to present the stuffing to go with your roast pork. Ingredients.......1 onion, finely chopped, 100gm of sliced pancetta, chopped, 500 gm of Granny Smith apples, cut into small cubes, 1/4 cup of fresh sage, chopped / 2 tbs of dried sage, 2 tbs of wholegrain mustard, 1/2 cup of granulated nuts, 6 cups of breadcrumbs, 2 eggs, lightly beaten. Preheat your oven to 180 deg C. Grease a 12 hole muffin pan, 1/3 rd of a cup capacity, line the bases with baking paper. Cook the pancetta and onion in 1 dsp of butter/ marg in a large frying pan over a medium high heat. Cook until the onion softens. Add the apples, sage, mustard and a 1/4 cup of water. Bring to the boil, stirring occasionally until the apples are just tender. Transfer the mixture to a large bowl and add the remainig ingredients. Season with cracked black pepper and mix well. Place a 1/3rd of a cup of the mixture in each muffin hole and press down firmly. Cook in the preheated oven for 20 minutes or until golden. Remove the pan from the oven and let stand for 5 minutes. Loosen the edges with a small knife before removing the muffins from the pan. Serve the stuffing cups with your roast pork and apple sauce.