Makes: 1 loaf
Oven Temperature: 200ºC/400ºF/Gas 6
Cooking Time: 1 hour
200g (8 oz) cooked chestnuts (you can get them vacuum packed in supermarkets or in jars, or you can cook and peel your own)
100g (4 oz) walnuts or cashew nuts
100g (4 oz) red lentils
I1/2 a tin of chopped tomatoes
25g (1 oz) rolled oats
1tsp vecon stock paste or 1 stock cube
Salt, pepper and herbs to taste
1) Boil lentils in a pan of water for about 15 minutes.
2) Put nuts in a blender until blended.
3) Put in a bowl with lentils and tomatoes, add oats and season. If the mixture is very dry, add a dash of boiling water to mix to a firm ‘stodge’.
4) Press mixture into a greased loaf tin and cook for about an hour at 200ºC/400ºF.