Picture a farmhouse loaf, meticulously stuffed with layers of crisp, smoked streaky bacon, succulent chestnut stuffing, creamy Brie, and a generous spread of cranberry sauce for that perfect sweet-tart balance.

How to-

• Cook your bacon until crispy then cool and cut into thirds.

• Make your chestnut stuffing with the box stuffing, hot water, crushed chestnuts & red onion chutney all mixed together.

• Slice your farmhouse loaf in a diagonal direction, then in the opposite direction. Use a sharp bread knife.

  (DO NOT start with the stuffing like I did it sticks the bread together and is much more difficult to fill)

• Grab a small glass and carefully lay your loaf over it opening up the layers so you can then sprinkle on the salt, pepper, oregano, olive oil and extra cranberry sauce. Move the loaf left and right so you can reach in all the layers of the loaf.

• Stuff your loaf in this order-
  - Bacon
  - Cranberry Sauce (reserve some for the top too)
  - Stuffing
  - Sliced Brie

• When stuffing your loaf, take your time and try to evenly disperse everything as much as you can across the loaf so when baked, everyone gets a bit of everything!
  Ensure you add enough olive oil, imagine a dipping bread, it does need more, get it into the slits too if you can, nothing worse than fry bread.

• Bake at 180°c for 10 minutes and serve immediately.

• Leave a knife next to the loaf so your guest have the option of cutting off slices if they wish, or just tuck in.