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Fennel & chestnut loaf with cranberry relish

Fennel & chestnut loaf with cranberry relish

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal581
fat20g
saturates3g
carbs91g
sugars60g
fibre11g
protein13g
low insalt0.32g
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Ingredients

For the cranberry relish

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.

Goes well with

Recipe from Good Food magazine, January 2011

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A star rating of 3.8 out of 5.5 ratings
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