Scrunch-it-up apricot and pistachio stuffing balls

These got their name one Christmas morning when my eldest son asked how you make a stuffing ball. Slightly preoccupied with basting, chopping and trying to locate the hidden goose fat I hurriedly replied ‘you just scrunch them up’ which really, is the exact instruction to follow. There’s a lot of leaf removal for this recipe, perfect for kids who perpetually ask what they can do to help.

INGREDIENTS

50g dried apricots

30g pistachios

1 small onion, peeled and finely chopped

olive oil

70g breadcrumbs

1 teaspoon dried sage

3 sprigs fresh thyme

1 large egg, beaten

METHOD

Depending on the age of the child, either chop the apricots with scissors and the pistachios with a knife for them or let them do it under supervision. I use the onion raw, but if you prefer a less pungent taste, gently fry the onion in oil for about 4 minutes until softened. Let cool completely before adding to the mixture.

Preheat the oven to 180°C. Line a baking tray with greaseproof paper. Tip the breadcrumbs into a large bowl and add the apricots, pistachios, sage and onion. Pick the thyme leaves off their stalks and add the leaves to the mixture. Give it a really good mix then add the egg and scrunch it all up with clean hands to bind. Taking a tablespoon of mixture at a time, scrunch between your hands and place them on the baking trays leaving a 3 cm space between each.

Bake for 15–20 minutes until golden brown and cooked through. If you are serving this with roast meat, bake them whilst your meat is resting. Serve with your roast or even just as a snack.

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