1 large onion, coarsely chopped
225g dried apricots, chopped into small pieces
225g fresh breadcrumbs
75ml Mokhado Apricot Kernel Oil
225g chestnuts, roughly chopped
generous bunch of chopped fresh parsley
pinch of salt
freshly ground black pepper
Preheat oven 200C/Gas mark 6. Grease a shallow ovenproof dish.
Add 600ml 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. Pour half of the Mokhado Apricot Oil onto the breadcrumbs.
In the remaining oil, fry the chestnuts over a high heat until lightly browned. Pour into the breadcrumbs. Add the apricots, onion and parsley to the bowl. Season with salt and pepper.
Turn into a shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.
Dish up and enjoy!