This is a delicious twist on a rut roast peppered with little red jewels of sweetness from the cranberries. Fabulous served hot with Christmas dinner or served cold as part of a Boxing day lunch if there is any left! It can be made in advance and reheated in the oven on the day.
4 slices of gluten free bread (If you want this recipe to be egg free too check the bread you are using does not contain egg as many gluten free breads do, I used Bfreed brown seeded as this also adds to the texture and flavour)
1 tbsp rape seed oil
1 large onion, finely chopped
100g chestnut mushrooms, finely chopped
2 cloves garlic, crushed
400g tin butter beans, drained and rinsed
180g roasted chestnuts, chopped. (I used fresh roasted but you can use prepacked, Merchant Gourmet whole chestnut which are found in most supermarkets as they just need chopping and no roasting required.)
60g dried cranberries
2 heaped tbsp pine nuts roughly chopped
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
2 tbsp plain soya yogurt
150 ml vegetable stock
Salt and pepper to taste
Pre-heat the oven to 180oc gas mk 4
Grease a loaf tin. In a frying pan heat the oil and add the onion and mushrooms and cook on a low heat to soften for 5 minutes, then add the crushed garlic and cook for a further 2-3 minutes.
In a food processor pulse the bread to make fine breadcrumbs , then add the pine nuts and pulse again to break them up. Make the vegetable stock and add the cranberries and set aside for a few minutes to allow the cranberries to pump up a little.
In a large bowl mash the drained butter beans, then add the chopped chestnuts, breadcrumbs, herbs, yogurt, stock with cranberries and mix, add the mushroom mixture and stir to combine. Season to taste. Transfer the mixture to your prepared loaf tin and press down and smooth the top. Cover with foil and bake in pre-heated oven for 1 ¼ hours, remove from oven, remove foil and bake for a further 10 minutes. When cooked leave to stand for 10- 15 minutes before serving.