- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 70g unsalted butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 3 large onions, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 large garlic cloves, crushed
- 500g loaf sourdough bread
- 90g pistachios, roughly chopped
- 2 tbsp finely chopped sage, plus a few whole leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 100g dried apricots, finely chopped
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 5 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove from the heat, tip into a large mixing bowl and leave to cool down a little.
Put half the sourdough into a food processor and blitz to a fine crumb. Tear the remaining bread into small pieces. Add both to the bowl with the onions and mix through 60g pistachios, the chopped sage, apricots and eggs, then season. Tip into a shallow 30 x 20cm baking dish. Will keep in the fridge for up to 24 hrs. Bake for 20 mins or until golden brown and crunchy on top (check after 10 mins and cover if it’s already brown).
Melt the remaining butter in a frying pan, add the sage leaves and fry until crisp. Pour over the stuffing just before serving. Top with the remaining pistachios.