Preheat the oven to 200°C/R6. Grease a roasting tray with butter.
Place the onion and apricot in a saucepan, pour in a little hot water and boil for 5 minutes. Drain, tip into a large mixing bowl and stir in the breadcrumbs.
Melt the butter in a frying pan and pour half into the mixing bowl with the breadcrumbs. Add the chestnuts to the frying pan and cook over a high heat for a couple of minutes until lightly browned. Tip the chestnuts into the breadcrumb mixture, add the parsley, season and mix well.
Using your hands, shape into 18 balls. Place in the roasting dish and bake for 30 minutes, uncovered, until crisp and piping hot.
Use fresh chestnuts if you can get them, if not frozen, tined or dried will work just as well. Soak dried chestnuts overnight before using in this recipe.
Recipe and image courtesy of Lakeland www.lakeland.co.uk