- 125g pack cooked chestnuts
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- 6 juniper berries, squashed
- 1 tbsp sunflower oil, plus extra for greasing
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 140g fennel, chopped
- 2 tsp fresh thyme leaves
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 tsp orange zest
- 125ml orange juice
- 50g wholemeal breadcrumb
- 25g ground almond
- 50ml white wine
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
For the cranberry relish
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.