| Ingredients:
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, peeled, boiled and mashed
115g/4oz wholemeal breadcrumbs
1 medium egg
2 tablespoons parsley chopped
2 tablespoons tomato puree
salt and pepper
Method:
- Coarsely chop half the chestnuts and finely chop the remainder.
- Heat the oil in a pan; add the onion, celery and garlic cook for 3-5 minutes until soft.
- Remove pan from heat, stir in chestnuts, potatoes, breadcrumbs, egg, parsley and tomato puree mix well and season.
- Lightly grease and line a 1kg/2lb loaf tin. Spoon in the mixture and level the top. Cover with foil.
- Cook: fan oven 160ºC, convection 180ºC, gas mark 4 for 1-1¼ hours until firm to touch.
- Allow to cool in the tin for 10 minutes. Turn out and cut into slices and garnish with watercress.
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