Bread cubes, red onion, fennel and apple stuffing

  • 4-6 slices GRADZ Recipe NO32 Yeast Free Hemp & Pumpkin Seeds Sourdough Bread 500g
  • 1 Fennel bulb, trimmed and sliced
  • 2 Red onions, roughly chopped
  • 2 Apples, roughly chopped
  • 2-3 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 100g pomegranate seeds
  • Handful flat leaf parsley, finely chopped

 

Preheat the oven to Gas 6/200C (180C fan oven) Add the fennel, onions and apple to a roasting tin.

Slice the bread into even sized pieces and add to the fennel mix. Drizzle over the olive oil, season well then toss together using your hands.

Put in the oven and cook for about 30 mins or until golden and tender, if the bread is browning too much, cover loosely with foil. Remove from oven, scatter over pomegranate seeds and chopped parsley to serve.

Tip: For a meaty version, add chopped sausages to the mix – roast until sausages are cooked through