Fennel & Chestnut Loaf with Cranberry Relish

Ingredients

Contains: egg, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 breadcrumbs
• 25g ground almonds
• 50ml white wine
• 1 egg, beaten
• 140g fresh or frozen cranberries
• 65g granulated sugar
• 1 orange, segmented

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 180°C (350°F). Grease a small loaf tin with a little sunflower oil and line the base with baking paper.

2. Heat 1 tbsp sunflower oil in a pan over medium heat. Cook the chopped onion and fennel for 8 minutes until soft. Add the squashed juniper berries and thyme leaves and cook for 1 minute.

3. Pour in the white wine and simmer for about 2 minutes until almost evaporated. Set aside to cool slightly.

4. Roughly chop the cooked chestnuts and put them in a bowl with the breadcrumbs, ground almonds and orange zest. Stir in the cooled onion and fennel mixture.

5. Add the beaten egg and mix to a firm, sticky mixture. Press it evenly into the prepared tin and bake for 40 to 45 minutes until firm, set in the centre, and golden. The centre should reach 160°F (71°C).

6. While the loaf bakes, put the cranberries, sugar and orange juice in a small pan. Simmer over medium heat for 8 to 10 minutes until the cranberries burst and the sauce thickens.

7. Chop the orange segments, stir them into the relish and cook for 2 minutes more. Leave the relish to cool slightly.

8. Cool the loaf in the tin for 10 minutes, then turn it out and slice. Serve with the cranberry relish.