Serves 8

• 50g butter
• 1 medium onion, finely chopped
• 1 celery stick, finely chopped
• 1 leek (about 200g), washed and thinly sliced
• 2 sprigs rosemary, leaves stripped & finely chopped
• Extra small sprigs of rosemary to serve
• 175g fresh white breadcrumbs
• 75g finely grated parmesan
• Finely grated zest of 1 small lemon
• 3 tbsps chopped fresh flatleaf parsley leaves
• 1 medium egg, beaten
• 16 thin slices smoked Prociutto

1. Melt the butter in a saucepan over a medium heat. Add the onion and celery and fry, stirring occasionally, until soft but not browned.
2. Add the leek and finely chopped rosemary and cook for a further 3 minutes. Set aside in a mixing bowl to cool.
3. Stir in the breadcrumbs, parmesan, lemon zest and parsley, followed by the beaten egg and some freshly ground black pepper.
4. Divide the stuffing mixture into 16 even pieces and shape into short, fat cork shapes. Wrap 1 piece of Prociutto around the centre of each piece, pushing a small sprig of rosemary under the pancetta.
5. Place the stuffing rolls seam-side down in a lightly oiled shallow roasting tin. Cover and chill until needed.
6. When you remove the turkey from the oven, increase the temperature to 200°C / Fan 180°C / Gas 6. Uncover the stuffing rolls and roast in the oven for 15 minutes or until crisp and golden. Set aside to rest for about 5 minutes to allow them to firm up slightly before serving with the turkey and all the traditional accompaniments.