2 onions, chopped
1 carrot, chopped
2 celery stalks, chopped
100 g mushrooms, chopped
6 sage leaves, roughly chopped
1 tbsp rosemary, chopped
250 g cooked chestnuts
100 g walnuts
100 g breadcrumbs
0 small handful of fresh parsley leaves, chopped
1 egg, beaten
500 g fresh cranberries
100 g brown sugar
500 g parsnips, peeled and halved lengthways
1 tbsp maple syrup, warmed
1 Melt the butter in a frying pan over a low heat and cook the onions, carrot, celery and mushrooms for ten minutes until soft. Stir in one tablespoon of sage and the rosemary and cook for one minute. Transfer to a large mixing bowl.
2 Pulse the chestnuts and walnuts in a food processor until small and add them to the mixing bowl.
3 Stir in the breadcrmbs, parsley, egg and season with salt and pepper. Mix well.
4 Heat the cranberries and sugar in a saucepan over a high heat. Bring to a simmer and cook for 8-10 minutes until the mixture is thick. Set aside to cool.
5 Grease and line the bottom and sides of a loaf tin with parchment paper.
6 Bring a large pan of salted water to the boil and cook the parsnips for four minutes.
7 Lay the parsnips in the bottom of the loaf tin and chop any that do not fit and add to the nut mixture.
8 Preheat the oven to 180°C/160°C fan/gas mark 4. Pour the warmed maple syrup over the parsnips.
9 Top with one-third of the nut mixture, packing well and smoothing the surface. Spread one-third of the cranberry sauce on top. Top with the remaining nut mixture and pack down.
10 Cover with foil then bake for one hour. Serve warm slices of the loaf with extra cranberry sauce.