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Member recipe

Apricot and pine nut stuffing

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Serves 1 - 2 Portions

Stuffing for use with, for example, loin of pork

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  • 50g butter
  • 8 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • Medium handful fresh sage
  • 150g dried apricots, chopped
  • 60g pine nuts, toasted
  • 4 tbsp fresh flatleaf parsley, chopped
  • 100g fresh white breadcrumbs


    1. Melt the butter in a frying pan over a low heat. Add the shallots and garlic, season and fry over a low heat for 5 minutes until soft but not coloured.
    2. Tip into a bowl and set aside to cool, before adding the sage, apricots, pine nuts, parsley and breadcrumbs.
    3. Mix and season to taste.

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