- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 200g dried white breadcrumbs
- 200g bone marrow meat (ask your butcher for this), cut into 2cm dice
- small bunch thyme, leaves finely chopped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- small bunch parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the oil in a pan. Fry the onion for 8-10 mins until softened, tip out into a bowl and leave to cool. Heat oven to 200C/180C fan/gas 6.
Add the remaining ingredients to the onions along with some seasoning, and mix well. Spoon into an ovenproof serving dish, about 22 x 12cm. This is a fairly loose stuffing, so press it down with the back of a spoon if you want a closer texture. Cook for 35 mins until the stuffing is dark golden brown with crisp bits on top.