Ingredients

4 large red onions
1 400g/14oz tin lentils, drained and rinsed
6 slices day-old wholemeal bread, rubbed through hands and broken into crumbs
250g/½lb fresh chestnuts, shelled, peeled and coarsely chopped (or use vacuum-packed whole chestnuts)
4 sticks celery, finely chopped
A few sage leaves, finely chopped
A sprig thyme leaves, taken off stalk
A sprig rosemary, taken off stalk
A handful fresh parsley, chopped
Olive oil
Salt and fresh ground black pepper to taste

Method

For the stuffing (this can be made in advance and kept in fridge over night), preheat the oven to 160C/325F/Gas Mark 3. Place breadcrumbs in a shallow baking tin and bake in oven until golden, approx 10-15 minutes. Take out and allow to cool.

In a large saucepan heat enough oil to cook the celery and herbs (except parsley), over a moderate heat, until celery is soft. Add chestnuts and cook a further minute. Add the lentils and breadcrumbs to the chestnut mix. Stir in parsley, salt and pepper. Let stuffing cool completely.

For the onions, chop off tops and keep aside. Peel, then chop off bottoms so they will sit on a flat surface. Use your hands to rub a little oil over surface of onions. Sprinkle with pepper and roast at 180C/350F/Gas Mark 4 for 20 minutes or until they start to soften.

Take out of oven and when cool enough to handle, push out the centres, leaving a hollow shell to take the stuffing. Chop up the rest of the onion and add to stuffing. Fill the hollow onions with the stuffing. Sit the onion tops back on and bake in the oven for a further 30 minutes.

Roll any residue stuffing into balls, cook with the onions and serve on the side.