Step 1

Preheat oven 200C/400F/Gas Butter a shallow ovenproof dish.

Step 2

Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool.

Step 3

Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs.

Step 4

Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs.

Step 5

Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper.

Step 6

Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.