6–8
1 hour 15 minutes

Ingredients

  • 50g of butter
  • 1 red onion, diced
  • 1/2 leek, sliced
  • 1 carrot, cut into 5mm dice
  • 3 garlic cloves, finely sliced
  • 2 black garlic cloves, mashed to a paste
  • 100g of chestnut mushrooms, chopped
  • 100g of puy lentils, cooked
  • 180g of vacuum packed cooked chestnuts, roughly chopped
  • 100g of mixed nuts, chopped
  • 30g of dried cranberries, or apricots, chopped
  • 100g of brown bread, torn into small pieces
  • 150g of vegetable stock
  • 1 orange, zested
  • nutmeg, to taste
  • 1 tbsp of rosemary, finely chopped
  • 1 tbsp of thyme leaves
  • 2 eggs, beaten
  • salt
  • pepper

Method

1
Heat the butter in a large pan and sweat the onion, leek, carrot and garlic until soft (about 10 minutes). Meanwhile, preheat the oven to 180°C/gas mark 4
2
Add the mushrooms and cook through, then add the black garlic, lentils, chestnuts, mixed nuts, cranberries, bread and stock
3
Leave to simmer until the stock is completely absorbed, then flavour the mixture with orange zest, nutmeg, rosemary, thyme, salt and pepper
4
Fold the beaten eggs through the mixture then pack into a loaf tin lined with baking paper
5
Place in the oven and cook for 35–45 minutes, until browned and slightly crisp on the outside. Slice and serve immediately