yeah we cooking on gas hello is that working all right you can talk too okay excitement oh my running commentary begins this is going to be sage and onion stuffing because frankly that packed I wish you might as well stab yourself in the face for a couple hours as opposed to using it because it's just bobbing and all you need to make sage onion stuff from essentially is some sage as it says here covering up because I want you to see where it comes from because a supermarket and they're hideous just basically like so it's okay here we go I'll get some butter as well see this butter alright let's go over it's all going terribly pizza yeah hmm we love bambbles anyway get some butter and some olive oil you have to put loads of butter in but don't be too shy to the right ring a medium heat just to get it all softened down the butter has a bit more flavor to the mix really all we do and I love onions to this in a second it's funny that's warm and melts have and it's for salt and pepper in here Luisi selling it there we go I've got some Himalayan salt which is apparently much much nicer and better than ordinary salt all right finally I saw because it's much better for you sir apparently more importantly lots of pepper to give it a spending of flavor DVD not shy with a pepper in the slightest all right that's character temperature source under sizzle nicely now we get our onion because there's only feeding two-and-a-half people meaning this is plus a small very small boy too much lots of people just double things up well I've got is one medium sized onion a reasonable size but okay what was that probably 25 grams back an ounce or so and some olive oil got more about this and make it richer and then the way this is gonna cook very very very soft is the ground the change of flavor we don't want that Clint your sage in there diddly deee deee I do just for change I've got a little tiny bit pasty now I don't know why I'm necessarily but why not and then we put the lid on and then it cook on a very low heat just to soften up and when it's nice and soft whether it's the next bit how I can we can pause for now alright okie dokie what's that what was that five minutes yeah about five minutes really doesn't take very long at all so frankly you want to be able to smell this because this really does smell absolutely pleasant living awful lot of saved here quite a big response there you go it's all nice and soft now we didn't take long at all with the lid on it and I will we do now is get some clothes whenever I get a loaf of bread the nobbies the stab emits the end the table eats I just blend them all into pieces the end of the black color breadcrumbs for the recipe we're doing you only need about a cup for to go with the half of the medium onion the second bit more whatever doesn't matter really it would be a cup full for 1 onion 2 decent sized onions for 4 - cup Falls but all depend on how much onion you want inside your stuffing really certainly and it'll soak up fatty goodness quite nicely there nice imagine you're looking at it now to get up there much like stuff it in you're right because the next stage be an egg frankly a huge egg from my chicken to pick the heat off save yourself or get rid of right eggs in there give it a good Ferris turn around if you find you put in a few too many bread brings don't worry about it just check in another egg and what the egg does it helps mix it all together and bond it give you a nice squishy stuck together bits of the posters write to me and then you can ask this trying to go this a glass dish without leaving a rival mess we do in trouble for missus later on there we go nice clean pan almost barely even gotta wash you don't ask him keep somebody happy if your kids are older than mine and then just basic press it all down nothing fancy job done and I'll put that in the oven takes about 15-20 minutes or so what is its turn to now so then he goes right by there we go moment of truth the stuffing is occurring no look there we go absolute piece of cake that's what how long was that we went in it's 12 minutes - it's coming 30 minutes past it's been in there for 25 minutes and looks like the stuff in your oven should have used to make wine of it ever did sure he's got that why I won't mention a brand name but generic cardboard box rubbishy blue and one year an awful lot of stuff with loads and loads of meat in it I throw thousand balls of stuffing for Christmas which is frankly it was hideous but well yeah that's what it looks like and I'll tell you now it smells and it will taste quite delicious