Heat the butter in a pan and add the chopped onions, bay leaf and a pinch of salt. Cook on a very low heat for 10 to 15 minutes, or until the onions are soft and translucent. A few minutes before they are ready, stir in the crushed garlic cloves.

Leave the onion mixture to completely cool down.

Heat the oven to 180C/160C fan/gas mark 4.

Remove the bay leaf from the onion mixture and stir in the beaten egg, breadcrumbs and sage. This will bind everything together. If the mixture is too runny, add extra breadcrumbs. If the mixture is too dry and crumbly, add a little water.

Using your hands, separate out the stuffing mixture and mould into 12 balls. Place each one on a lined baking tray. Alternatively you can cook the stuffing mixture as one and put it all in an oven proof dish.

Cook for 15 minutes (stuffing balls) or closer to 30 minutes if in a oven dish as one. It will be ready when it is a light golden brown.