Apricot Orange and Chestnut Stuffing

Ingredients

• 1½ onions, very finely diced
• 2 sticks of celery, finely diced
• 2 tbsp of oil
• 2 level tsp salt and eight generous grinds or 1 level tsp of black pepper
• 4 cloves of garlic, finely chopped
• 450g / 1lb minced pork belly
• 400g / 14oz tinned unsweetened chestnut puree
• 4 medium slices of Genius white or brown bread, whizzed into fine breadcrumbs
• 1 tbsp each of finely chopped leaves of fresh thyme, sage and curly parsley
• zest of 1 orange
• 110g / 4oz dried ready to eat apricots, roughly chopped
• 1 egg, beaten