Serves 3-4, 15 minutes preparation, 1 hour cooking

Impress your guests with this sumptuous and delicious vegetarian main that is perfect for Christmas day and goes perfectly with our Delicious Gravy or our fantastic Spiced Pear & Cranberry Relish.


  • 125g cooked Chestnuts
  • 1 Onion, peeled and chopped
  • 130g Fennel, chopped
  • 50g Wholemeal Breadcrumbs
  • 20g ground Almonds
  • 1 Egg, beaten
  • 2tsp dried or fresh, finely chopped Thyme leaves
  • Zest from ½ an Orange
  • 120ml Orange Juice
  • 50ml your favourite White Wine
  • 1tbsp Olive Oil
  • Salt and Pepper for seasoning


  1. Place the chestnuts and orange juice in a small pan and bring to the boil then immediately remove from the heat, cover and leave to cool and infuse. Once cooled, pour the mixture into a large mixing bowl. 
  2. Meanwhile, heat the olive oil in a medium-size pan and fry the onion until softened but not browned. Next, add the fennel and cook for a further 3-4 minutes.
  3. Preheat oven to 180˚C. Grease a 1lb loaf tin with some more olive oil or some butter. Add the onions and fennel to the chestnuts and stir in the remaining ingredients then season to taste.
  4. Finally, put the mixture into the tin, press down and level the top and bake for 35-40 minutes until light golden brown and slightly crispy on top. Once cooked, leave to cool for a few minutes in the tin before removing and serving.

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