Sage and Onion Stuffing

Boil the onion in a medium saucepan in 1 inch of water until it has turned transparent.

Add a knob of butter, the sage and the stockcube and stir until its dissolved, seasoning with salt and pepper.

Stir in breadcrumbs. Add boiling water until mixture resembles thick porridge, add more bread if it becomes too watery.

Transfer to oven proof dish and cook in the oven for 30 minutes at 170 degrees, or until a brown crust forms on top.