Boil some chopped onion in stock, set to one side
Then process together
Dry bread, parsley and herb de provence
Put in a bowl
Process, walnuts, hazelnuts and chestnut puree
add to the bowl
Process the onion (without stock) and apple
Season with mustard powder, sea salt and pepper, add to the bowl.
Use the stock to bind the ingredients together
Use what you need, freeze any that’s left.
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