Instructions: Preheat the oven to moderately hot 400F degrees. Bake the pistachio nuts on a lined baking tray for 5 minutes, or until golden brown. Cool, then finely chop.

Beat the cream cheese in a bowl until smooth. Fold in the dried apricots, spring onions and sun-dried tomatoes, and some pepper, to taste.

Sprinkle the combined pistachio nuts and parsley over a sheet of baking paper, shaping into 8 X 2 1/2 inch rectangle. Form the mixture into a 8 inch log and roll in the nut mixture. Wrap in plastic wrap and refrigerate for 2-3 hours, or until firm. Serve with plain savoury biscuits.

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