Chestnut and Cranberry Loaf

This is our stuffing/vegetarian centrepiece for this year.

For 10 or so slices you need:
200g fresh breadcrumbs
250g mushrooms
2 onions
1 tbsp each dried oregano and thyme
1/2 pack fresh parsley
200g chestnuts, roughly chopped
150g cranberries
1 egg
50g butter
1 clementine

Pulverise the mushrooms and onion in a food processor till a smooth puree. Melt the butter in a pan and cook the mushroom and onion mixture. After about 4 mins add the cranberries, herbs, seasoning and chestnuts. Mix in to the breadcrumbs and egg and then turn into a lined laof tin. Cut the skin off the celmentine and cut into 3-4 slices. Lay the slices on the top of the loaf and bake in the oven for about 50 mins. You can do this the day before and then just reheat on the big day.

Cranberry Sauce with Clementines and Port (v)

This is a lovely, fruity sauce perfect for the big day.

You need:
350g fresh/frozen cranberries
4 tbs caster sugar
3 tbsp port
zest and juice of 2 clementines

Place everything in a pan and bring to the boil. Simmer for 5-10 mins and then leave to cool in a serving dish. This will keep for about 3 weeks.

Cranberry Chutney (v)

This is another St Delia recipe. Yes, we’re having a Delia and not a Nigella Xmas this year…

For 4 small jars you need:
450g cranberries
1 red onion, diced
1 large cinnamon stick
2 tbsp freshly grated ginger
350g demerara sugar
5 whole cloves
grated zest and juice of 2 oranges
425ml red wine vinegar
1 tsp salt

Place everything in a wide pan and bring to the boil. Simmer for 45 mins or until the vinegar has evaporated. Pour in to sterilised jars and leave to mature for 4 weeks or so.