PEACH, SAGE & CHESTNUT STUFFING

By Lucy Burton, Pudding Lane Blog

Serves 6 (as a side)

Breadcrumbs

  • 2 shallots
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil, plus extra for greasing
  • 75g hazelnuts, roughly chopped
  • X1 drained 400g pot Nature’s Finest Peaches, roughly chopped
  • 20g fresh sage (one small bunch), finely chopped, plus extra leaves to decorate
  • Zest 2 clementines
  • 135g fresh breadcrumbs
  • 100g shelled chestnuts, roughly chopped
  • 2 tsp wholegrain mustard
  • 2 eggs, beaten
  1. Heat oven to 180°C and lightly grease an ovenproof dish with oil.
  2. Place the oil in a frying pan, and set over a medium heat. Finely chop the shallots, then fry in the pan until pale and translucent. Add the garlic, and fry for 1 minute. Add the nuts to toast for a couple minutes, then remove from the heat and allow to cool.
  3. Place the onion, garlic and nuts in a large bowl. Add the chopped peach, chopped sage, clementine zest, breadcrumbs, chestnuts, mustard and egg. Gently mix then use your hands to bring together into a soft, dough like mixture. Season with salt and pepper.
  4. You can either roll the stuffing into balls, or press it into the dish to bake as a whole. Top
    with extra sage leaves.
  5. Bake for around 30 minutes, until crisp and golden.

PEACH IN JUICE AVAILABLE IN:

4 PK, 220G, 400G & 700G

WHERE TO BUY