Ingredients:

  • 3 tbsp butter
  • 2 onions, diced
  • 2 cloves of garlic, finely chopped
  • 300g cooked peeled chestnuts (store-bought vacuum-packed is easiest)
  • 150g mixed nuts
  • 200g breadcrumbs
  • 500ml vegetable stock
  • 1 tsp soy sauce
  • 1 tsp fresh sage, finely chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary leaves, chopped
  • Salt and pepper

For the gravy:

  • 2 tbsp oil
  • 1 red onion, diced
  • 4 cloves garlic, finely chopped
  • 4 tbsp fresh sage, chopped
  • 2 tsp fresh thyme leaves
  • 1 bay leaf
  • 3 tsp plain flour
  • 500ml vegetable or mushroom stock
  • Salt and pepper

Method:

  • Preheat the oven to 180C/350F. Grease a 6-cup mini bundt tray well with cooking oil spray (or grease a baking dish).
  • Heat the butter in a frying pan over a medium heat, then add the onions and cook until soft and translucent. Add the garlic and cook for a further minute.
  • Place the chestnuts and nuts into a food processor and blitz until fine and crumbly. Pour the mixture into a large bowl and add the onions, breadcrumbs, stock, soy sauce, herbs and salt and pepper and mix thoroughly.
  • Press the mixture into the mini bundt pans, ensuring that it gets into all the ridges. Bake for 35-45 minutes (depending on the size of your pans) or until golden on top and cooked through. Allow to cool in the pan completely. Place a large plate or chopping board over the bundt tray and carefully invert to turn out the loaves.  Serve warmed up with the gravy poured on top.
  • *Alternatively, to cook without mini bundt pans, spread the mixture into a large baking dish and cook for 35-45 minutes.

For the gravy:

  • Heat the oil in a pan over a medium/low heat, then add the onion and cook for 3 minutes. Add the garlic and herbs and cook, stirring, for 2 minutes.
  • Add the flour and cook for 2 minutes, stirring.
  • Pour in the stock, add the salt and pepper, then reduce the heat and simmer for 10-15 minutes until thickened and reduced.
  • Place a fine sieve over a bowl and pour the gravy through it, pressing down to extract as much gravy and flavours as possible.

Created by Veggie Desserts for Leisurecooker.co.uk