Serves 8-10
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  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Melt 250g butter in a large pan over a medium heat.
  3. Cook 1 chopped red onion and 1 chopped celery stalk for 4-5 minutes until softened and translucent, but not coloured.
  4. Add 100g chopped dried apricots and 100g dried cranberries and cook for 1-2 minutes.
  5. Transfer to a large bowl and allow to cool.
  6. Add 350g fresh breadcrumbs and 2 tbsp fresh thyme leaves. Stir to combine thoroughly and season to taste.
  7. Transfer to a baking dish and bake for 20-25 minutes until golden brown on top.
  8. Remove from the oven and serve hot.