1 hour 15 minutes


  • 50g of butter
  • 1 red onion, diced
  • 1/2 leek, sliced
  • 1 carrot, cut into 5mm dice
  • 3 garlic cloves, finely sliced
  • 2 black garlic cloves, mashed to a paste
  • 100g of chestnut mushrooms, chopped
  • 100g of puy lentils, cooked
  • 180g of vacuum packed cooked chestnuts, roughly chopped
  • 100g of mixed nuts, chopped
  • 30g of dried cranberries, or apricots, chopped
  • 100g of brown bread, torn into small pieces
  • 150g of vegetable stock
  • 1 orange, zested
  • nutmeg, to taste
  • 1 tbsp of rosemary, finely chopped
  • 1 tbsp of thyme leaves
  • 2 eggs, beaten
  • salt
  • pepper


Heat the butter in a large pan and sweat the onion, leek, carrot and garlic until soft (about 10 minutes). Meanwhile, preheat the oven to 180°C/gas mark 4
Add the mushrooms and cook through, then add the black garlic, lentils, chestnuts, mixed nuts, cranberries, bread and stock
Leave to simmer until the stock is completely absorbed, then flavour the mixture with orange zest, nutmeg, rosemary, thyme, salt and pepper
Fold the beaten eggs through the mixture then pack into a loaf tin lined with baking paper
Place in the oven and cook for 35–45 minutes, until browned and slightly crisp on the outside. Slice and serve immediately