Preparation
- Heat oven to 180C. Heat the oil and butter in an ovenproof frying pan or casserole pot that you can serve to the table and gently fry the shallots and celery for 5 mins until softened but not coloured.
- Add the sausage meat and fry until cooked and almost golden.
- Tip the rest of the ingredients into the pan: breadcrumbs, walnuts, orange zest, juice, stock and sage. Add plenty of pepper and a little salt, the egg, then mix well.
- Scatter over with more chopped walnuts and bake in the oven for 30 minutes until the top is golden.
- Scatter the top with parsley and serve.