Ingredients
25g butter
1 onion, finely chopped
2 sticks celery, finely chopped
85g chestnut mushrooms, chopped
6 ready to eat dried prunes, chopped
1 tsp dried thyme
2 tsp sherry
200g vacuum pack chestnuts of 400g can, chopped
50g fresh white or brown breadcrumbs
3 tbs fresh chopped parsley
Method
Melt the butter in a pan and fry the onion and celery for 7 mins until softened. Stir in the mushrooms, prunes and thyme. Cook for 4 mins, stir in the sherry and cook gently for 2 mins. Remove from the heat.
Stir in the chestnuts and breadcrumbs and season. Lightly oil a shallow ovenproof dish. Turn the mixture into the dish and sprinkle with parsley
Bake in the oven for 25 mins
Nutrition
148 calories, protein 2g, carbs 24g, fat 5g, saturated fat 2g, fibre 3g, salt 0.28g