|Breadcrumbs||1 1⁄2 Ounce (40 Gram, Crisp)|
|Unsweetened chestnut puree/Fresh chestnuts||16 Ounce (1 Can / 453 Gram)|
|Walnuts||4 Ounce (100 Gram)|
|Butter/Margarine||1 Ounce (25 Gram)|
|Chopped spring onions||4 Tablespoon|
|Chopped chives||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Tomato puree||1 Tablespoon|
|Rolled oats/Soft whole meal breadcrumbs||1 Ounce (25 Gram)|
|Freshly ground black pepper||To Taste|
Grease the base and sides of a 900 g/2 lb loaf tin, or line it with baking parchment, or grease and coat with the crisp breadcrumbs.
This coating helps to make the outside of the loaf a firmer texture.
Preheat the oven to 160Â°C/325Â°F, Gas Mark 3.
Spoon the chestnut puree into a bowl, chop the nuts fairly coarsely, so they add more texture to the mixture.
Melt the butter or margarine.
Blend the nuts, butter or margarine and the remaining ingredients with the chestnut puree.
Spoon the mixture into the tin and bake for 1 hour.
Do not cover the tin; the mixture becomes firm on top which makes it easier to turn out.
To serve hot, allow to stand for 5 minutes in the tin then turn out carefully.
Serve with salad or mixed vegetables.
To serve cold, leave in the tin until quite cold.
Serve with mixed salad.