2 onions, halved and sliced
4 celery sticks, chopped
200g/7oz semi-dried apricots, halved
3 garlic cloves, chopped
140g/5oz pecans, roughly broken
1 tsp ground nutmeg
200g/7oz fresh breadcrumbs
500g pack pork mince
1 large egg
3 tbsp chopped soft thyme leaves small pack chopped parsley
Melt the butter in a large pan, add the onions and celery, and cook briefly until it starts to soften. Stir in the apricots and garlic, and cook a few mins more. Finally, add the pecans and nutmeg, and cook, stirring until the nuts are lightly toasted. Leave to cool.
Stir in the breadcrumbs, mince, egg and herbs with 1 tsp salt and lots of pepper, then divide the mixture into 4, pack into bags and freeze. Will keep for 3 months.
71 kcals, protein 3g, carbs 5g, fat 4g, sat fat 1g, fibre 1g, sugar 2g, salt 0.2g