Parsnip, cranberry & chestnut loaf
Serves 4- 6 Prep 30 mins Cook 11/ 2 hrs Q Q Q
500g fresh or frozen
cranberries 175g caster sugar 1 tbsp butter, plus extra for
greasing 550g parsnips – choose long, thin ones if you can – peeled then halved lengthways 1 tbsp honey FOR THE CHESTNUT
STUFFING 1 tbsp butter 3 onions, chopped 15g pack sage, shredded 200g pack cooked chestnuts 100g hazelnuts 100g breadcrumbs 1/2 tsp mace 2 large eggs, beaten FOR THE GRAVY 2 tbsp oil 2 large onions, cut into
wedges 2 carrots, roughly chopped 2 celery sticks, roughly
chopped 2 bay leaves, torn 2 tbsp flour 400ml red wine 400ml vegetable stock 2 tbsp mushroom ketchup
1 To make the stuffing, melt the butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the hazelnuts. Add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper, and mix everything together well.
2 Tip the cranberries and sugar into a pan and simmer for about 8-10 mins over a high heat. The sugar will melt and the cranberries will pop and become saucy – keep bubbling until sticky. Set aside to cool. Grease a 900g loaf tin, and line with a long strip of baking parchment that covers the base and the two ends, then grease this as well.
3 Bring a large pan of salted water to the boil. Throw in the parsnips and boil for 31/2 mins. Drain well. From the thinner ends, cut off lengths of parsnip that fit widthways across the bottom of your loaf tin. Keep going until you have enough to snugly line the base of the tin ( but don’t line it yet). Roughly chop all the leftover parsnips and mix into the nut mixture.
4 Mix the parsnip lengths with 1 tbsp butter and the honey to coat, then fit them into the tin. Top with one-third of the nut mixture – pack it down well and smooth the surface. Spread half of the cranberry sauce on top. Top with the remaining nut mixture and pack down as before. Can be made up to 24 hrs ahead, then covered and chilled. 5 For the gravy, heat the oil in a saucepan. When hot, add the onions, carrots, celery and bay, and cook gently for 10-15 mins until soft. Remove the bay leaves.
6 Add the flour and cook for 3- 4 mins until brown. Add the wine little by little, stirring constantly, then add the stock. Once fully incorporated, simmer for 5-10 mins until the gravy has thickened. Strain through a sieve, stir through the mushroom ketchup and season to taste. You can make this several days ahead.
7 To serve heat oven to 180C/160C fan/gas 4. Cover the loaf with foil and bake for 1 hr. 8 Splash water into the remaining cooked cranberries until saucy. 9 Loosen around the sides of the loaf with a round-bladed knife if you need to, then turn out. Serve in slices with extra cranberry sauce and the gravy. PER SERVING (6) 535 kcals, protein 10g, carbs 78g, fat 19g, saturates 4g, fibre 11g, sugar 47g, salt 0.5g