Fennel and Chestnut Loaf Recipe with orange and herb salad

Fennel and chestnut loaf recipe


There are quite a lot of ingredients here but it is well worth it, makes a truly yummy and quite unusual vegetarian dish. If there are not 6 of you some lucky person can take the rest of the loaf for their lunch the next day.

  1. Preheat the oven to 180ºC/200ºC/gas 6. Grease and line a loaf tin.
  2. Heat the oil in a frying pan and fry the onion, fennel seeds and fennel until everything begins to soften. Take off the heat and mix with the rest of the loaf ingredients in a large bowl.
  3. Pour into the loaf tin, press down to spread evenly and bake in the oven for 40 minutes. Leave to cool.
  4. Meanwhile, cook the rice in 1 mug of boiling water and the teaspoon of pilau rice. Once cooked, allow to cool slightly.
  5. Cut the orange slices into smaller pieces and add to the rice along with the herbs, onions, seasoning and the olive oil.
  6. Serve with the salad leaves and the sliced loaf.


Fennel and Chestnut Loaf

  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 teaspoon fennel seeds
  • 1 large fennel bulb, chopped
  • 2 slices wholemeal bread, made into breadcrumbs
  • 200g pack of cooked chestnuts, roughly chopped
  • 1/2 mug/50g ground almonds
  • 2 eggs, beaten
  • 1/4 mug water + 1 vegetable stock cube.
  • salt and pepper

Orange Herb Salad

  • 1/2 mug rice
  • 1 teaspoon pilau rice seasoning
  • 2 oranges, peel cut off and cut into rings
  • 5 spring onions, chopped
  • 1 tablespoon freshly chopped coriander
  • 1 tablespoon freshly chopped basil
  • salt and pepper
  • 1 tablespoon olive oil
  • bag of herb salad



£1.48 / Person



prep time

30 Minutes

cook time

40 Minutes



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