• 1 tbsp olive oil, plus extra to grease and glaze
• 1 onion, finely chopped
• 1 leek, finely chopped
• 3 large carrots, finely chopped
• 3 garlic cloves, minced
• 100g blanched hazelnuts
• 200g dried apricots, roughly chopped
• 100g cooked chestnuts, roughly chopped
• 100g Paxo Sage & Onion Stuffing Mix
• 2 tbsp cornflour
• roasted sprouts and mash, to serve
1 Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a medium heat. Add the onion, leek and carrots and fry for 10 mins until softened, then stir in the garlic and fry for 30 secs. Transfer to a bowl to cool slightly.
2 Add the hazelnuts, apricots, chestnuts, Paxo stuffing mix and cornflour to the bowl, then mix until everything is combined. Pour in 200ml boiling water and stir to hydrate the Paxo stuffing, then season to taste.
3 Grease and line a 900g loaf tin with oil and baking parchment. Press the mixture into the tin, then brush the top with more oil and bake for 35-40 mins until golden on top. Leave to sit for 10 mins.
4 Remove the loaf from the tin, slice it and serve with roasted sprouts and mash.
