CHESTNUT LOAF

225g/8oz chestnuts

1 tablespoon olive oil

1 onion peeled and chopped

2 stalks of celery, washed and chopped

2 cloves of garlic, crushed

225g/8oz potatoes, boiled and mashed

115g/4oz wholemeal breadcrumbs

1 medium egg

2 tablespoons parsley chopped

2 tablespoons tomato puree

salt and pepper

1. Lightly grease and line 1kg/2lb loaf tin. Set oven 180C gas mark 4 fan oven 160C
2. Coarsely chop half the chestnuts and finely chop the remainder.
3. Heat the oil in a pan; add the onion, celery and garlic cook for 3-5 mins until soft.
4. Remove pan from heat, stir in chestnuts, potatoes, breadcrumbs, egg, parsley and tomato puree mix well and season.
5. Spoon in the mixture and level the top. Cover with foil.
6. Cook for 1-1¼ hours until firm to touch.
7. Allow to cool in the tin for 10 mins.
8. Turn out and cut into slices and garnish with watercress.