Serve this for any celebration - the ribbon of chestnut stuffing makes it extra special.
Serves 7
Heat the butter in a small saucepan, add the onion and cook until transparent.
The add the garlic and celery and continue to cook for 1 minute.
Remove from the heat and put in a large bowl together with the remaining ingredients (except the puree) and season generously
Mix well to a firm consistency
Press half the mixture into a greaseproof paper-lined 2lb loaf tin, spread chestnut puree over the mixture then top with the remaining mixture. Bake in the oven an 190'C (375F/GM5) for 45 minutes- 1 hour until golden brown.
Serve sliced with red wine sauce or onion gravy.
Nutties (to serve with drinks)
Make half the quantity of the nut mixture and shape into 24 small balls.
Fry in shallow fat until golden all over
Drain on kitchen paper
Serve warm or cold
75g / 3oz butter or margarine
1 medium onion, finely chopped
1 garlic clove, crushed
5 celery sticks, finely chopped
175g / 6oz brazil nuts, finely ground
175g / 6oz cashew nuts, toasted or finely ground
50g / 2oz flaked millet
50g /2oz wholemeal breadcrumbs
100g / 4oz potato or parsnip, cooked & mashed
2 tbsp parsley, chopped
1 tsp dried sage
1/2 tsp oregano
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1/2 tsp curry powder (optional)
1/2 lemon, juice and rind
1 free range egg, lightly beaten
stock or white wine to mix
salt & pepper to taste
225g / 8oz chestnut puree
