APRICOT AND PORK RECIPES RECIPES

Melt the butter in a medium pan and gently cook the onion and celery for 10min or until soft but not coloured. Empty into a large bowl and set aside to cool.

Add the sausage meat, dried apricots, orange zest, parsley, egg, breadcrumbs, chestnuts and some seasoning and mix to combine (using your hands is easiest). Set aside half the stuffing for the turkey.

Preheat oven to 190°C (170°C fan) mark 5. Divide the remaining stuffing mixture into 20 equal pieces and roll each into a ball. Stretch each bacon rasher along a board with the back of a cook's knife, then cut in half widthways and wrap each half around a stuffing ball. Put seam-side down on a non-stick baking tray (if you like, secure the bacon in place with a cocktail stick).

Cook in the oven for 30-35min until cooked through.

Heat the oil in a small pan. Add the onion and cook, stirring, until it has softened and is beginning to brown - about 8 minutes.

Stir in the carrot and cook for another minute. Transfer to a bowl, stir in the apricots, rosemary and pork mince. Mix well using your hands, then divide into 8 portions.

Preheat the oven to 180°C, fan 170°C, gas 4. Lay out one sheet of filo and brush half lengthways with a little butter. Fold the pastry in half to make one long strip. Place one portion of the pork filling at the top. Fold the pastry and filling over at right angles to make a triangle and continue folding to form a neat triangular parcel. Repeat with the remaining pastry and mixture to make 8 parcels.

Put on a baking sheet, brush with the remaining butter and sprinkle with sesame and poppy seeds. Bake for 20-25 minutes until the parcels are golden and crisp. The parcels are best served warm, so once cooked, wrap in foil and transport to your venue, if you're making them for a party or picnic.

Cook's tip: if you're planning to take this to a picnic, get ahead by making the recipe the night before, ready to bake first thing in the morning.