Fennel & chestnut loaf with cranberry relish

Good Food reader Barbara Keen shares her vegetarian loaf recipe with seasonal chestnut and cranberry

  • Prep:15 mins
    Cook:1 hrs
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 581
  • fat 20g
  • saturates 3g
  • carbs 91g
  • sugars 60g
  • fibre 11g
  • protein 13g
  • salt 0.32g


  • 125g pack cooked chestnuts
  • 6 juniper berries, squashed
  • 1 tbsp sunflower oil, plus extra for greasing
  • 1 onion, chopped
  • 140g fennel, chopped
  • 2 tsp fresh thyme leaves
  • 2 tsp orange zest
  • 125ml orange juice
  • 50g wholemeal breadcrumbs
  • 25g ground almonds
  • 50ml white wine
  • 1 egg, beaten
  • 140g fresh or frozen cranberries
  • 65g granulated sugar
  • 1 orange, segmented


  1. Place the chestnuts and berries in a small pan, pour over enough water to just cover. Bring to the boil then remove from the heat, cover and leave to infuse until cool. Once cool, drain chestnuts and discard berries. Meanwhile, heat the oil in a medium-size pan and fry the onion until soft. Add the fennel and cook for 3-4 mins.

  2. Heat oven to 180C/160C fan/gas 4. Grease a 1lb loaf tin with oil. Transfer mixture to a mixing bowl and stir in the chestnuts and remaining ingredients with some seasoning. Put into the tin, smooth the top a bit, and cook for 35-40 mins until light golden. Leave to cool for a few mins in the tin before removing.

  3. While it’s cooking make the cranberry relish. Place the cranberries in a small pan and pour over 150ml of water. Bring to the boil and cook until they’re soft. Reduce the heat and add the sugar. Simmer until the mixture has thickened. Remove from the heat and allow to cool. Add the orange and serve with the loaf.

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