100g/3½oz dried ready-to-eat apricots, roughly chopped
3 garlic cloves, crushed
2 garlic cloves, crushed
1 lemon, grated zest
1 large onion, finely chopped
15g/½oz fresh sage, chopped
½ bunch fresh tarragon, chopped
500ml/18fl oz hot chicken stock
2 tbsp gravy granules
3–4 tbsp plain flour
1 heaped tbsp redcurrant jelly
salt and freshly ground black pepper
75g/2oz fine dried breadcrumbs
100g/3½oz ready-to-eat chestnuts, roughly chopped
2 tbsp olive oil
125g/4½oz fresh wholemeal breadcrumbs
100g/3½oz unsalted butter, softened
1 free-range egg, beaten
1 free-range oven-ready chicken, about 1.8–2kg/4–4lb 8oz
300²µ/10½´Ç³ú sausagemeat
200ml/7fl oz red wine