Sausage and bacon stuffing balls

Method

1. Heat the oven to 230°C/fan210°C/gas 8. Heat the oil in a small frying pan, then cook the bacon until golden. Add the butter, onion and celery, then fry gently for 5 minutes until the onion is soft and golden. Add the apple to the pan and fry for 2 minutes, then season lightly and transfer to a large bowl to cool.
2. Mix the sausagemeat, prunes, breadcrumbs and hyssop or thyme into the cooled onion and apple mixture. Season (bearing in mind the sausagemeat might be salty), stir in the egg to bind the mixture together, then use your hands to shape it into 6 evenly sized balls.
3. Put in a lightly oiled roasting tin. Bake for 10 minutes, then reduce the oven to  180°C/fan160°C/gas 4 and cook for 15 more minutes or until golden brown.