25g butter

1 onion, finely chopped

2 sticks celery, finely chopped

85g chestnut mushrooms, chopped

6 ready to eat dried prunes, chopped

1 tsp dried thyme

2 tsp sherry

200g vacuum pack chestnuts of 400g can, chopped

50g fresh white or brown breadcrumbs

3 tbs fresh chopped parsley

Melt the butter in a pan and fry the onion and celery for 7 mins until softened. Stir in the mushrooms, prunes and thyme. Cook for 4 mins, stir in the sherry and cook gently for 2 mins. Remove from the heat.

Stir in the chestnuts and breadcrumbs and season. Lightly oil a shallow ovenproof dish. Turn the mixture into the dish and sprinkle with parsley

Bake in the oven for 25 mins