Ingredients

• 1 large onion
• coarsely chopped
• 225g/8oz dried apricots
• snipped into small pieces
• 225g/9oz fresh white breadcrumbs
• 75g/3oz butter or olive oil
• 225g/8oz frozen chestnuts
• thawed
• roughly chopped
• generous bunch fresh parsley
• chopped
• salt
• freshly ground black pepper

Directions

• Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.
• Add 600ml/1 pint water into a pan with the onion and apricots. Bring to the boil
• then reduce the heat and simmer for about five minutes. Drain.
• Put the breadcrumbs into a large bowl. Melt the butter in a frying pan and pour half of this onto the breadcrumbs.
• In the remaining butter
• fry the chestnuts over a high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots
• onion and parsley to the bowl. Season with salt and pepper.
• Turn into a buttered
• shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.