Ingredients
8 total- 30 g of unsalted butter
- 1 large onion, finely chopped
- 2 rosemary sprigs, 1 kept whole, 1 with leaves picked and finely chopped
- 20 g of pine nuts
- 50 g of dried apricots, finely chopped
- 100 g of sourdough breadcrumbs
- 0.5 lemon, zested
- 1 medium egg
Method
4 stepsStep 1
Melt the butter in a large frying pan over a low heat. Once foaming, add the onion and whole rosemary sprig. Cook gently for 10-12 mins, stirring occasionally, until soft.
Step 2
Increase the heat slightly and add the chopped rosemary and pine nuts. Cook for 3-4 mins, until the pine nuts and onions are lightly golden. Remove from the heat and transfer to a large mixing bowl; set the rosemary sprig aside for later.
Step 3
Stir through the dried apricots, breadcrumbs, lemon zest and beaten egg. Season to taste and shape into 12 balls (about 20-25g each). Lay the balls out on a baking tray lined with baking paper and set aside to cool. Once cool, cover, label and freeze with the rosemary sprig; once frozen transfer to freezer bags for up to 4 weeks.
Step 4
When ready to use, preheat the oven to 200°C/180°C fan/gas 6. Unwrap and bake from frozen for 20-25 mins, until golden; chop up the rosemary sprig to scatter over if you like.