Serves 4

300g cooked pearl spelt*
150g soft butter
200g finely chopped onions
2 cloves of garlic finely chopped
20g thyme leaves
100g cooked chestnuts grated
20g chopped parsley
2 eggs
50g breadcrumbs

Method

• In a large pan add the soft butter, melt over a moderate heat add the onions and the garlic. Sweat the onions and the garlic until they are transparent.
• Add the thyme leaves and cook for a further 2 minutes.
• Add the spelt and the grated chestnuts.
• Take the pan of the heat add the chopped parsley.
• Fold in the egg and the breadcrumbs and season the mixture with salt and pepper.
• Check for seasoning, now the mixture is ready to be used as stuffing.

* Treat the spelt in the same way you would rice – wash well in cold water and then boil until tender