Ham and cheese stuffing

Preheat the grill and arrange the bread cubes on a baking tray. Toast for 5-7 minutes, turning halfway through, until golden brown. Transfer to a large mixing bowl.

Melt the butter and oil in a large frying pan over a medium-high heat and cook the onions and celery with a pinch of salt and pepper for 10 minutes until soft.

Stir in the ham, sage and thyme and cook for two minutes to heat through, then transfer the whole mixture to the bowl with the bread pieces. Add the grated Dubliner Vintage Block and toss to combine.

Stir the stock until absorbed and season with salt and pepper.

Preheat the oven to 190˚C/170˚C fan/gas mark 5 and butter a baking dish. Transfer the mixture to the dish and bake for 40 minutes until browned. Alternatively, shape the mixture into balls, about 4cm in diameter, and roll them in hot oil or duck fat. Bake in a roasting tin for 30-40 minutes until browned and crispy.