Tis the season that we all start thinking Roast Dinners. Many people have old favourites that they stick to but if you're like me sometimes it nice to give it a shake up. And stuffing is a great way to do that.
This Apricot & Cashew recipe is great for lamb but you could use it for a darker meated bird instead.
This Apricot & Cashew recipe is great for lamb but you could use it for a darker meated bird instead.
Ingredients:
75 of apricots chopped
60g of cashews chopped
200g of dried bread crumbs
100g finely shredded ham hock
4-5 tblsp of water
Lashings of ground black pepper
Two large handfuls of parsley (chopped)
3 cloves garlic
A pinch of salt
Literally the method is getting stuck in and combing all the ingredients until they turn into that beautiful stuffing consistency. You can either stuff a breast or deboned leg of lamb or bake separately & serve on the side. The stuffing should take between 30 & 40 mins on it's own at about 180c.
This has instantly become my new favourite stuffing. I will definitely be breaking this one out on christmas day!
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