Stuffing with dried fruit & nuts

Preheat the oven to 200ºC, gas mark 6 and grease a baking dish or roasting tin (about 26x20cm or 2.3L) with butter. Heat a frying pan over a medium heat, add the oil, then cook the onion gently for 10 minutes, stirring often, until softened. Tip out onto a plate and reserve.

Return the pan to the heat up and add the bacon lardons. Stir in the garlic once the fat begins to run from the bacon and fry for 5-10 minutes, or until the bacon starts to crisp. Stir in the reserved softened onions, then tip ½ the mixture into a large mixing bowl.

Add the butter to the remaining ½ in the frying pan and cook over a medium heat until melted. Add 100g breadcrumbs, 25g pistachios, the sage and a generous amount of seasoning. Cook for 1-2 minutes, or until the butter has been absorbed and the breadcrumbs are turning crispy, then set aside.

Add the sausagemeat to the bowl containing the fried onions and bacon. Add the sage, remaining breadcrumbs, pistachios, apricots and egg. Season, then mix well, ensuring everything is evenly combined.

Press the stuffing mixture into the prepared dish or tin and press down to form an even layer. Sprinkle the fried breadcrumb mixture onto the top and use a spoon to spread it out. Bake for 30-40 minutes, or until the sausagemeat is cooked through, the juices run clear with no pink meat and the top is crispy. If it looks like it is browning too quickly, cover with foil during the cooking time. Allow to stand for a few minutes before cutting into slices to serve.