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Chestnut Loaf     Veg   HT   MC  English   140mins

Serve     Hot Vegetarian  Alcohol   Main course    England  British    Europe 



1kg/2lb Fresh Chestnuts

50g/2oz Butter

Extra butter for greasing

1 Large Onion, chopped

2 Garlic Cloves, crushed

1 tbsp Freshly chopped Sage

2 tbsp Red Wine

1 Egg

Salt and Black Pepper




1. Make a small cut in each chestnut then simmer in a pan of water for about 10 minutes, until the cuts open.


2. Peel the chestnuts then place in a saucepan, cover with water, bring to the boil then simmer for 30 minutes until soft. Drain then mash the chestnuts.


3. Preheat the oven to 180C, 350F, Gas mark 4 and line a 450g/1lb loaf tin with greased parchment paper.


4. Melt the butter in a large pan, add the onion and celery and sauté for a few minutes until soft and transparent. Remove from the heat and add the mashed chestnuts, garlic, sage, wine, salt, pepper and egg. Mix well.


5. Turn the mixture into the prepared loaf tin, smooth the top with a spatula, cover with foil and bake in the oven for 1 hour.


6. To serve, unmould the loaf onto a warmed serving dish and serve immediately.

A good vegetarian alternative at Christmas or Easter.

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

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What's in Season  |  Growing Vegetables

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