Instructions

1. Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6.
2. Peel and finely slice the onion.
3. In a largish saucepan, melt the 45g/1½oz butter and the oil and fry the onion over a medium heat for about three minutes with the lid on.
4. Top and tail the leeks and remove any grit. Slice into 6mm/¼” think coins. Quarter the mushrooms.
5. Remove the sage leaves from the stalks and finely chop the leaves, discard the stalks.
6. Add the leeks, mushrooms and sage to the onions and stir well. Cook with the lid on for about ten minutes, until the leeks and mushrooms are cooked.
7. Quarter the figs. Roughly chop the brazil nuts and the chestnuts.
8. Remove any thick stalks from the parsley and chop the remaining stalks and the leaves.
9. Whisk the egg. Now add the figs, nuts, chestnuts, parsley, egg, breadcrumbs, lemon zest, salt and pepper to the saucepan and mix well.
10. You can either now roll the stuffing into balls or just spoon it into a dish.
11. If you want to make stuffing balls, roll balls about the size of a golf ball. Use the 12g/½oz butter to grease a roasting tin or two. Place the balls on the tray and bake in the oven for 15 – 20 minutes until lightly browned.
12. Or use the 12g/½oz butter to butter an oven dish. Spoon the stuffing into the dish and push it down into the dish.
13. Bake the stuffing in the oven for 25 minutes until lightly browned on the top. Serve hot.