Preheat the oven to 190C/fan 170C/gas 5. You will need a shallow ovenproof dish, about 20cm x 28cm x 5cm.
2
Chop the apricots into small pieces the size of raisins.
3
Measure 600ml water into a pan, add the onion and apricot pieces, and boil for 5 minutes. Drain well.
4
Put the breadcrumbs into a large bowl. Melt the measured butter in a nonstick frying pan, and pour half of it on to the breadcrumbs.
5
Add the chestnuts to the remaining melted butter in the frying pan and brown lightly. Mix together with the apricots, onion, parsley and breadcrumbs. Season well with salt and pepper.
6
Turn into a buttered ovenproof dish and bake in the preheated oven for about 30 minutes until crisp.
7
TIP Buy frozen chestnuts as soon as you see them in the supermarkets, as they sell out very quickly. Vacuum-packed ones, which are widely available, are a suitable alternative.
Preparing Ahead
1
Prepare to the end of stage 4. Cover and keep in the fridge for up to 24 hours before cooking. Cook as above but for a little longer. If preferred, cook the day before and reheat until piping hot on the day. You could also freeze it at the end of stage 4 for about 1 month.
In the AGA
1
Slide the dish on to the floor of the roasting oven for 25-30 minutes until crisp.
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