Chestnut and Pecan Loaf with Harissa Sauce

• rapeseed oil↗2 tsp tsp
• onion↗1

  finely chopped

• eggplant↗1

  cut into strips and cubes

• celery stalks↗2

  finely chopped

• dried sage↗1 tsp tsp
• dried oregano↗½ tsp tsp
• thyme leaves↗3 tbsp tbsp
• large garlic cloves↗2

  finely chopped

• borlotti beans (canned) g

  drained

• egg↗1
• wholegrain breadcrumbs↗25g g
• cooked chestnuts180g g

  coarsely chopped

• pecans↗50g g

  coarsely chopped

• smoked paprika↗

  for sprinkling (optional)

• passata↗250ml ml
• зубчик часнику↗1

  дрібно натертий (за бажанням)

• 1-2 ч.л. копченої чилі харісси
• велика щіпка сушеного орегано

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C with convection/gas 5). Line a large loaf pan with parchment paper. Heat the oil in a large non‑stick skillet over medium heat and sauté the onion, eggplant, celery, dried herbs, thyme and garlic for 10 minutes, stirring occasionally, until softened and golden.

2. 2

   Drain one can of beans into a bowl together with three‑quarters of the second can. Add half of the sautéed vegetable mixture and the egg. Season and blend with an immersion blender until smooth. Stir in the breadcrumbs, three‑quarters of the nuts, the remaining vegetables and the reserved beans, then transfer to the pan, smooth the surface and press the remaining nuts on top. Sprinkle with smoked paprika if using. Bake for 40 minutes until firm and golden. Let stand a few minutes to set, then invert.

3. 3

   Meanwhile, simmer the passata with 80 ml water, a garlic clove (optional), smoked harissa chili and oregano for 5‑10 minutes until the sauce thickens. Drizzle the sauce over the loaf slices.