Pan-fried sausage, apple and prune stuffing

Much quicker than an oven-baked stuffing - almost good enough to eat on its own!

Serves 6-8 with a turkey or chicken
Time: 15 minutes
Cost: about 60p a head

A 454g pack of sausagemeat or traditional English sausages (e.g. Cumberland) with the skins removed
About 3-4 tbsp dried natural breadcrumbs (not the bright orange ones)
1 medium egg, beaten
1/2 a small onion, peeled and finely chopped
1 small flavourful apple (e.g. Blenheim or Cox), peeled, quartered, cored and finely chopped
100g ready to eat prunes, finely chopped (easiest with scissors)
1/2 tsp ground mixed spice
Salt and pepper
1 tbsp oil

Put the sausagemeat in a bowl with the breadcrumbs and the beaten egg and mix thoroughly together (If you’re using sausages, slit the skins and pull them off first) Leave while you prepare the rest of the ingredients then mix them in too. . Heat the oil in a small to medium size non stick frying pan and tip in the stuffing. Pat it down with a wooden spoon or fork until it resembles a cake then let it cook for about 5 minutes, covered with a lid or foil. Turn the stuffing over. (Don’t worry if it breaks up, just mash it together again) Continue cooking for another 5 minutes or until till the stuffing is cooked.