Lemon, garlic & bay roast potatoes
Take your roast potatoes to new levels of deliciousness with lemon, garlic and bay. They make the perfect side dish to a Sunday roast or Christmas dinner
Apricot & pistachio stuffing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6-8
Skip to ingredients
- 2 tbsp olive oil
- 70g unsalted butter
- 3 large onionsfinely sliced
- 3 large garlic clovescrushed
- 500g loaf sourdough bread
- 90g pistachiosroughly chopped
- 2 tbsp finely chopped sageplus a few whole leaves
- 100g dried apricotsfinely chopped
- 5 large eggsbeaten
Nutrition: Per serving
- kcal450
- fat20g
- saturates7g
- carbs48g
- sugars13g
- fibre6g
- protein16g
- salt0.1g
Method
step 1
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.
step 2
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).
step 3
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.
