Try this easy, delightful recipe that is sure to be a crowd pleaser this Christmas.
Preheat oven to 180°C.
Place the pancetta in the base of 12 x ½-cup-capacity (125ml) lightly greased cupcake tins.
Place the breadcrumbs, cranberries, eggs, butter, sage, thyme garlic, salt and pepper in a bowl and mix to combine.
Spoon the bread mixture into the pancetta-lined cupcake tins and bake for 15–20 minutes or until golden and crunchy.
donna hay magazine, NewsLifeMedia, $7.99 www.donnahay.com