For a really delicious alternative Christmas meal, serve thick slices of this chestnut loaf with red cabbage, sprouts and roast potatoes. Great for vegetarians and non-vegetarians alike
Ingredients:
10 oz. (275g) tin chestnut puree
1 lb. (450g) potatoes
1 medium onion, finely chopped
1 small turnip
4 oz. (125g) fresh breadcrumbs
1 tsp. dried sage
1 egg
1 tsp. dried basil
salt and black pepper
olive oil
Cooking Instructions:
Boil and mash the potatoes, boil and mash the turnip and lightly fry the onion
Pre-heat the oven to 345F, Gas Mark 4, 180C
Mix together the potato, onion, turnip, chestnut puree, breadcrumbs and herbs
Season to taste
Lightly beat the egg and blend it into the mixture to bind it together
Oil a 1 lb. (450g) loaf tin with olive oil and spoon in the mixture, spreading it evenly
Bake in the pre-heated oven for one to one and a half hours or until firm
Turn out on to a heated serving dish and serve hot in thick slices with your selection of festive accompaniments