Fennel & chestnut loaf with cranberry relish

• pack cooked chestnuts125g g
• juniper berries6

  squashed

• sunflower oil↗1 tbsp tbsp

  plus extra for greasing

• onion↗1

  chopped

• fennel↗140g g

  chopped

• fresh thyme↗2 tsp tsp

  leaves

• orange zest↗2 tsp tsp
• orange juice↗125ml ml
• wholemeal breadcrumb↗50g g
• ground almond↗25g g
• white wine↗50ml ml
• egg↗1

  beaten

• fresh or frozen cranberry140g g
• granulated sugar↗65g g
• orange↗1

  segmented

Step-by-step instructions

1. 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.

2. 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.

3. 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.