Fennel & chestnut loaf with cranberry relish

2 servings 600 kcal or less chestnut chestnuts christmas cranberries cranberry cranberry and orange sauce cranberry sauce easy fennel freezable juniper berries juniper berry loaf mains nut loaf nut roast over an hour vegetarian vegetarian christmas main course recipes veggie xmas recipes

N/A

Source

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

Method

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.