Festive Chestnut Roast with Cranberries and Apricots

[herbsandhelpers]

Festive Chestnut Roast with Cranberries and Apricots

For those of you not able to attend my festive cookery classes i thought i'd share this simple, light and colourful recipe - delicious served with all the usual accompaniments for christmas dinner - even non veggys would like a slice of this alongside their turkey or serve cold with a selection of salads.

serves 6 to 8

Ingredients:

300g cooked chestnuts - vacuum packet or tinned - drain and rinse
1 red onion, finely chopped
1 stick celery, finely chopped
1 courgette, chopped into small dice
1 red pepper, chopped iinto small dice
2 tsp mixed herbs
2 large eggs, beaten
1 slice good wholemeal bread made into breadcrumbs
1 green eating apple skin on and diced (granny smith apples are perfect)
50g dried cranberries
50g finely chopped dried apricots - the bright orange ones not unsulphured
1 tsp salt
1 heaped tsp marigold vegetable bouillon
freshly ground black pepper
handful of freshly chopped parsley
2 tbsp olive oil for frying

Direction:

Preheat oven to gas5/190C/375F
Oil an ovenproof shallow dish 26cm/10 inch round or rectangular 31cm by 22cm or 12inch by 9 inch
Heat the oil in a large frying pan and gently fry the onion, pepper, celery, courgette and the herbs for about 8 minutes. Set aside.
Roughly chop the chestnuts and add to a large bowl.
Add the breadcrumbs, apple, parsley and the vegetables.
Sprinkle on the bouillon, salt and pepper and stir in the apricots, cranberries, egg and mix well.
Spoon into the prepared dish and press and smooth to level with the back of the spoon.
Bake in the centre of the oven for about 40 minutes until lightly browned.
Serve warm or cold.

Recipe by Liz Nolan