75g (2.5 oz) butter
1 onion, coarsely chopped
225g (8oz) fresh white breadcrumbs
225g (8oz) pre-soaked dried apricots, cut into small pieces
225g (8oz) chestnuts, roughly chopped
1 medium egg
Large bunch of parsley, chopped
Salt and pepper


1. Preheat the oven to 200˚C/gas mark 6 (390° F ). Melt the butter in a saucepan, add the onion and sweat until soft but not coloured. Add enough breadcrumbs to get a moist consistency, then fold in the chopped apricots and chestnuts.

2. Beat in the egg to bind the mixture before adding the parsley and a pinch of salt and pepper. Turn into a buttered, shallow oven-proof dish and bake for 25-30 minutes until crisp and hot right through.