Name: Fennel & chestnut loaf with cranberry relish
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Cuisine: British
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

Fennel & chestnut loaf with cranberry relish

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

For the cranberry relish

Method

step 1
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.
step 2
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.
step 3
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.