Tangy Australian apricots are important for this recipe.


  • 12 thin slices round pancetta, 180g
  • 350g white sourdough bread crumbs, fresh
  • 3/4 cup loosely packed chopped dried Australian apricots, soaked in hot water for 10 mins
  • 1/4 cup slivered green pistachios
  • 2 eggs, beaten
  • 80g melted butter
  • 2 tabsp torn sage leaves
  • 2 tabsp finely chopped fresh thyme
  • Salt and pepper
  • Oil


Brush 12 cups in muffin tray with oil.
Lay pancetta in each one.
Mix together all ingredients, except pistachios.
Fill cups and sprinkle with pistachios.
Bake 180/160 fan for 15-20 mins or ’til golden.

Image Credit:https://katherinejamisonphotography.photodeck.com