Cranberry Nut Loaf
Serves 4 as a veggie meal or 8 as an accompaniment to Turkey
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1 clove garlic, crushed
1 small onion, chopped
15g butter
2 tsp Rapeseed oil
1 tbsp sherry
225g shelled mixed unsalted nuts, chopped
125g fresh breadcrumbs
1 tbsp chopped fresh sage
2 eggs, beaten
75g Stilton Cheese
75g cranberries, fresh or frozen
salt and black pepper Â
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- Preheat the oven to Gas 4 180oC and butter and line the base of a 700g loaf tin with baking parchment.
- Place the garlic, onion, butter and rapeseed oil into a pan and cook gently for 4 –5 minutes.
- Add the sherry and cook for a further minute.
- Remove from the heat and add the chopped nuts, breadcrumbs, sage, eggs, Stilton and cranberries.
- Spoon the mixture into the prepared tin and level the surface and bake for 45 minutes until golden.
- Leave to cool slightly and then turn out and slice before serving.