Cranberry, Chestnut and Mushroom Loaf


Cranberry, Chestnut and Mushroom Loaf

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 6

Tip ~


1 large leek, finely sliced

1 large onion, chopped

2 cloves garlic, crushed

2 tablespoons olive oil

200g / 8oz mushrooms, sliced

200g / 8oz chestnuts, roughly chopped

50g / 2oz fresh cranberries

3 tablespoons flat leafed parsley, chopped

1 large egg, beaten

Salt and pepper

You will need: 450g / 1lb loaf tin, lined with baking parchment


  • Preheat oven to 200C, 400F, gas mark 6.
  • Cook the leek, onion, and garlic in the oil for 2 minutes until softened. Add the mushrooms and cook for a further 5 minutes.
  • Place remaining dry ingredients in a large bowl and add leek and mushroom mixture. Bind together with the beaten egg and season with salt and pepper.
  • Pack mixture down well in the loaf tin, loosely cover with foil and bake for 1 hour.
  • Remove the foil for the last 5 minutes.
  • Leave to stand for 20 minutes before removing from the tin. Slice and serve with cranberry sauce.