Parsnip, cran­berry & ch­est­nut loaf

Serves 4- 6 Prep 30 mins Cook 11/ 2 hrs Q Q Q

Easy Cook - - 12 GREAT MAINS -

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

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