Caramelised onion, pear and chestnut stuffing

Method

1. Heat the oven to 180°C fan/ gas 6. Heat the oil in a non-stick frying pan over a medium heat. Once hot, add the onions and a big pinch of salt and fry for 15-20 minutes, stirring occasionally, until a deep golden colour.
2. Cut 5-6 long thin slices off one of the pears, then chop the rest. Add the chopped pears and thyme leaves to the pan and cook for 10 minutes more, then transfer to a bowl and mix in the breadcrumbs and chestnuts. Season to taste with salt, pepper and a good grating of nutmeg.
3. Grease a small baking dish or tray with oil, then transfer the stuffing into it, in an even layer. Lay the pear slices on top, scatter over a few more chopped chestnuts and thyme leaves, drizzle with a little more oil, then bake for 15-20 minutes.