Serves 4-6
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  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  2. Melt the butter in a large pan over a medium heat. Take half the melted butter and set it aside. Leave the rest in the pan.
  3. Add the onions and celery to the pan and cook for 4-5 minutes until softened and translucent, but not coloured.
  4. Place the breadcrumbs and herbs into a large bowl and stir to combine thoroughly. Season to taste.
  5. Add the dried cranberries, orange zest and chopped hazelnuts, and mix until fully combined.
  6. Pour the reserved melted butter and the cooked onion and celery over the breadcrumb mixture and stir until combined.
  7. Transfer to a baking dish (approx. 20 x 20cm) and bake for 20-25 minutes until golden brown on top. Remove from the oven and serve hot.

Nutrition Facts

Per serving: 521kcals, 30.8g fat (18g saturated), 52g carbs (5.5g sugars), 9.8g protein, 4.4g fibre, 0.534g sodium