Lemon, Almond and Parsley Stuffing

• 100 g (3½ oz/7 tbsp) unsalted butter
• 200

Melt the butter in a frying pan (skillet) over a low heat. Add the breadcrumbs, lemon zest and almonds and cook for 4-5 minutes until the breadcrumbs are golden. Remove from the heat and transfer to a bowl to cool. Add the parsley, thyme and marjoram and season with salt and pepper.