Ciabatta & Rosemary Stuffing

Put the ciabatta into a bowl with the milk and mash together with a fork.

Cook the onion in a large knob of butter until completely soft. Add the pancetta and cook until starting to go golden. Add the rosemary and cook for a minute or two. Cool a little, then tip the onion mix into the bread and add the lemon and egg. Stir thoroughly and season well, then tip into a buttered baking dish.

Dot extra bits of butter on the top, then bake in a 220C/fan 200C/gas 7 oven for 15-20 minutes or until crisp and golden on top.