Spicy sausage meat-stuffed onions

Filled with apricots, spices and meat, these are a neat addition to the traditional trimmings. Serves 6. Ready in 40 mins 12 small red onions 25g (approx 1oz) butter 1tbsp olive oil 1tbsp chopped fresh rosemary 1tbsp chopped fresh thyme leaves 3tbsp chopped fresh flat-leaf parsley 2tsp ras el hanout spice ½tsp cumin powder 300g (10oz) sausage meat 50g (1¾oz) dried apricots, chopped 1

Heat the oven to 180C/Gas 4. Cut the tops and bottoms off the onions. Scoop out the middle leaving an outer shell then chop the middles into small chunks.

2 Heat the butter and olive oil in a frying pan, add the chopped onion and fry until softened. Add the rosemary, thyme and parsley, ras el hanout and cumin powder and remove from the heat. Mix in the

TIP For individual portions of stuffing without the onions, divide the mixture between 6 greased muffin tins and bake for 20 mins

sausage meat and apricots.

3 Put the onion shells in a roasting tin, brush the outsides with a little oil and fill with the stuffing mixture. Cover with foil and roast for 30 mins, removing the foil for the last 5 mins, until the onions are tender and the stuffing is golden.

Per serving: 202 cals, 11g fat,

4.5g sat fat, 21g carbs.