1 large brown onion, chopped
2 garlic cloves, finely chopped
60g butter
100g mushrooms, sliced
50g fresh white breadcrumbs
125g toasted pine nuts
1 large apple, peeled, cored and chopped
60g sultanas
1 Tbsp Chelsea Dark Cane Sugar
2 eggs, lightly beaten
2 Tbsp parsley, chopped
1 Tbsp fresh dill, chopped
Salt and freshly ground black pepper to taste

Cook onion and garlic gently in butter until tender but not browned. Add mushrooms and cook for about 5 minutes.

Pour into a bowl and mix in breadcrumbs, pine nuts, apple, sultanas and Chelsea Dark Cane Sugar. Mix together with beaten eggs, parsley, dill and season with salt and pepper.