Stuffing
2 tablespoons olive oil
30g butter
1 large red onion, finely diced
3 cups fresh breadcrumbs
2 tablespoons chopped sage leaves
1 cup coarsely chopped rocket (1 bunch)
1/4 cup black olives, chopped coarsely
1/3 cup currants, soaked in 1/3 cup white wine
2 teaspoons finely grated lemon or orange rind
salt and freshly ground black pepper
2 eggs
Preheat oven to 180°C/160°C fan-forced. Heat a large non-stick frying pan over a medium heat. Add oil, butter and onion. Cook until onion is soft and translucent, cool slightly. Combine onion with remaining ingredients in a large bowl and stir well. Transfer mixture to a 1-litre-capacity baking dish and cook in preheated oven 30 minutes or until cooked through and crisp on top.