50g of butter
1 onion (diced)
1 leek (shredded)
1 carrot (grated)
3 garlic cloves (chopped)
100g of chestnut mushrooms (chopped)
100g of puy lentils (cooked)
180g cooked chestnuts (roughly chopped)
100g of mixed nuts (chopped)
30g of dried cranberries / or apricots (chopped)
100g of brown bread (torn into small pieces)
100g of vegetable stock
4 tbsp of Baxters Caramelised Onion Chutney
1 orange (zested)
Grating of nutmeg
2 eggs (beaten)
Salt & pepper
2 parsnips (thinly sliced)
2 carrots (thinly sliced)
Baxters IngredientsCaramelised Onion Chutney
Heat the butter in a large pan and sweat the onion, leek, carrot and garlic until soft, this should take about 10 minutes.
Meanwhile, preheat the oven to 180°C/gas mark 4.
Add the mushrooms and cook through, then lentils, chestnuts, mixed nuts, cranberries, bread, chutney and stock.
Leave to simmer until the stock is completely absorbed, then flavour the mixture with orange zest, nutmeg, salt and pepper.
Fold the beaten eggs through the mixture.
Line a loaf tin with baking paper and brush with oil.
Layer the carrot and parsnip into the tin then pack in the veg mix.
Top with more carrot and parsnip.
Place in the oven and cook for 35–45 minutes, until browned and slightly crisp on the outside.
Slice and serve immediately.