Place the chestnuts and berries in a
small pan, pour over enough water to just
cover. Bring to the boil then remove from
the heat, cover and leave to infuse until
cool. Once cool, drain chestnuts and
discard berries. Meanwhile, heat the oil in
a medium-size pan and fry the onion until
soft. Add the fennel and cook for 3-4 mins.
Heat oven to 180C/160C fan/gas 4.
Grease a 1lb loaf tin with oil. Transfer
mixture to a mixing bowl and stir in the
chestnuts and remaining ingredients with
some seasoning. Put into the tin, smooth
the top a bit, and cook for 35-40 mins
until light golden. Leave to cool for a few
mins in the tin before removing.
While it’s cooking make the cranberry
relish. Place the cranberries in a small
pan and pour over 150ml of water. Bring
to the boil and cook until they’re soft.
Reduce the heat and add the sugar.
Simmer until the mixture has thickened.
Remove from the heat and allow to cool.
Add the orange and serve with the loaf.