These can be made ahead and frozen or chilled. Allow to come up to room temperature, then slip in the oven as instructed below.

Makes 40 balls (or can be used as main stuffing)

40g butter
1 large onion, finely diced
1 clove garlic, finely chopped
Small bunch flat-leaf parsley
½ tbsp lemon thyme leaves
6 slices smoked back bacon, finely diced
500g minced organic pork
1 large egg
2 lemons, finely grated zest
200g pack Merchant Gourmet cooked and peeled whole chestnuts
4 tbsp extra-virgin olive oil

Melt the butter in a small pan over a medium-low heat, add the onion and garlic, then fry for about 5 minutes until soft. Strip the leaves from the parsley and place in a food processor with the lemon thyme leaves. Process until finely chopped, then mix in the diced bacon. Whizz briefly, then add the pork, egg, zest, softened onions and some salt and pepper. Process in a few short bursts to mix together, then turn out into a bowl.

Chop the chestnuts into small chunks and mix into the stuffing. Fry off a small patty of stuffing to taste-check the seasoning, then roll out 40 walnut-sized balls between your hands. (You’ll need to keep rinsing them in water to stop them getting too sticky.)

Heat the oven to 200C/400F/Gas Mark 6 (180C/350F/Gas Mark 4 if fan-assisted). Pour the oil into a large frying pan and set over a medium heat. Gently fry the balls in batches until they are lightly coloured. Transfer them to a small nonstick baking tray, cover in foil and roast in the oven for 30 minutes until the juices run clear.

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