Parsnip & Chestnut Loaf

Place a large pan over a low-medium heat and add 25g of the butter. Let it melt, then add the diced onions and cook gently, stirring occasionally, for about 15 minutes, or until the onions are very soft. Stir in the thyme leaves, then take the pan off the heat and set aside to cool a little. Meanwhile, put the chestnuts into a food processor and pulse until well chopped. Tip the chestnuts into a large mixing bowl, then process the walnuts and add them to the mixing bowl, too. Add the breadcrumbs and mace, a generous pinch of salt and some pepper, then use a spatula to scrape the cooled onion and thyme into the bowl and stir it all together to combine. Add the beaten eggs, then mix again until the eggs are completely incorporated. In a small pan, melt another 20g of butter, then use it to thoroughly grease a 900g loaf tin. Next, cut a long strip of baking paper and line the bottom and two short ends of the tin with it. Cut a wider strip (or two narrower ones) and lay them at right angles across the long strip, so they cover the base and longer sides of the tin. Brush all the baking paper with more melted butter.

Place a large saucepan of water over a high heat and bring it to the boil. Cut the peeled parsnips in half lengthwise, then put them into the boiling water and cook for 3-4 minutes. Drain well and leave to cool until you can handle them safely. Take your loaf tin and, using it as a guide, cut off lengths from the thinner ends of each parsnip half, making them the same width as the bottom of the loaf tin – you will have a series of very long, thin triangles. Chop the thicker pieces of leftover parsnip and stir them into the nut mixture. Next, heat the oven to 180⁰C (Gas Mark 6). Melt the remaining 15g of butter in a saucepan, then stir in the honey. Add the parsnip lengths and toss them in the honey and

butter to coat, then use them to line the base of the tin, fitting them together snugly so there are no gaps. Carefully tip in about one-third of the nut mixture on top of the parsnips, pressing it down well and using a spatula to smooth the surface. Spread a generous layer of the cranberry sauce on top of it (about 0.5cm thick), leaving a small gap around the edges, then tip in the remaining nut mixture and press it down, smoothing the top as before. Cover the tin with foil, then put in the hot oven and bake for one hour. Let the cooked roast rest for five minutes or so. To serve, remove the foil and place a large plate over the tin; carefully invert, so the plate is underneath the tin, and turn the loaf out upside-down on to the plate. Remove the baking paper, then slice the loaf thickly and take to the table with more cranberry sauce.