• 1 large onion, coarsely chopped
• Zest of 1 lemon
• 75g butter
• 225g pre-soaked dried apricots, chopped into small pieces
• 2 dessert apples, peeled, cored and grated
• 225g fresh white breadcrumbs
• 2 medium eggs, beaten
• 50g pinenuts, chopped
• 225g prepared chestnuts, roughly chopped
• generous bunch fresh parsley, chopped
• salt and freshly ground black pepper

1. Preheat oven 200C/400F/Gas 6. 
2. Gently fry the onion, apricot and lemon zest in 25g butter until onion is translucent.
3. Add the onion mixture to all the other ingredients binding together with the eggs. 
4. Turn into a greased shallow ovenproof dish greased and dot with remaining butter. Bake in a preheated oven for about 25-30 minutes until crisp.

To freeze: cool, cover the dish with foil and freeze until Christmas Eve. 

To thaw: remove from the freezer and thaw overnight. Re-heat in a hot oven for about 10-15 minutes.