Barberry & pistachio stuffing

Ingredients

• 60g butter, melted
• 300g white onion, finely chopped
• 6 sage leaves, chopped
• 1 egg
• 50g barberries
• 50g pistachios, chopped
• 50g dried apricots, chopped
• 125g fresh breadcrumbs
• 1 large free-range egg, beaten
• ½ tsp red chilli flakes

Method

Heat the oven to 200C. Soak the barberries for 15 mins in warm water to rehydrate them.

Melt the butter in a saucepan. Add the onion and sage and fry until the onions are soft and translucent but have not yet started to caramelise. Pour into a mixing bowl, together with the melted butter.

Add the barberries, pistachios, apricots, breadcrumbs, egg, chilli flakes and a little salt. Mix well, then form into small walnut-sized balls. If you are having trouble forming the balls, add a little more egg and melted butter – the varying dryness of the breadcrumbs can mean slightly different amounts of moisture are required.

Place the balls on a baking sheet lined with greaseproof paper and brush each one with a small amount of vegetable oil. Bake for 20 mins until crisp and golden.

Image: Kim Lightbody