Name: Fennel & chestnut loaf with cranberry relish
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Cuisine: British
Ingredients: 125g pack cooked chestnuts; 6 juniper berries squashed; 1 tbsp sunflower oil plus extra for greasing; 1 onion chopped; 140g fennel chopped; 2 tsp fresh thyme leaves; 2 tsp orange zest; 125ml orange juice; 50g wholemeal breadcrumb; 25g ground almond; 50ml white wine; 1 egg beaten; 140g fresh or frozen cranberry; 65g granulated sugar; 1 orange segmented

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Fennel & chestnut loaf with cranberry relish

Fennel & chestnut loaf with cranberry relish

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.2 out of 5.7 ratingsRate

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Good Food reader Barbara Keen shares her vegetarian loaf recipe with seasonal chestnut and cranberry

Freezable

Vegetarian

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A star rating of 4.8 out of 5.415 ratings

Ingredients

Nutrition

Units:

MetricUS

125g pack cooked chestnuts
6 juniper berries

squashed
1 tbsp sunflower oil

plus extra for greasing
1 onion

chopped
140g fennel

chopped
2 tsp fresh thyme

leaves
2 tsp orange zest
125ml orange juice
50g wholemeal breadcrumb
25g ground almond
50ml white wine
1 egg

beaten

For the cranberry relish

140g fresh or frozen cranberry
65g granulated sugar
1 orange

segmented

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Nutrition: per serving

kcal581
fat20g
saturates3g
carbs91g
sugars60g
fibre11g
protein13g
salt0.32g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, January 2011

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A star rating of 4.2 out of 5.7 ratings

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