Heat a drizzle of oil in a frying pan over a medium heat. Cook the onions for 10-12 mins with a pinch of salt until soft and caramelised, then add the fennel seeds for the final 2 mins. Heat the oven to 200C/180C fan/gas 6 and rub half the butter over the inside of a roasting tin measuring roughly 25cm x 40cm, and 3cm deep.

Cut the ciabatta into chunky cubes, about 2cm square, and tip into a large bowl. Cut the apple into slices, then into short matchsticks and add to the bowl. Add the milk, sausagemeat, cranberries, polenta, rosemary, parsley and lemon zest with a little seasoning. Mix well with your hands, scrunching all the ingredients together.

Transfer the stuffing to the roasting tin without pressing it down too much, you want a loose texture for maximum crispy bits. Will keep frozen for one month. Defrost fully before cooking. Dot over the remaining butter and bake for 35 mins until golden and crispy.