Christmas Nut Loaf

Course Main Course
Keyword Chestnuts, Kidney beans, Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
Calories 363kcal


  • 1 tbsp oil
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 400 g can kidney beans drained and rinsed
  • 180 g pack whole chestnuts
  • 150 g California Walnut pieces roughly chopped
  • 50 g cranberry sauce plus extra to serve
  • 1 tsp mixed spice
  • 2 tbsp roughly chopped oregano
  • 100 g fresh breadcrumbs
  • 125 ml hot vegetable stock


  • Preheat the oven to 200oC, gas mark Grease and line a 1kg loaf tin.
  • Heat the oil in a small frying pan and fry the onion and garlic for 3-4 minutes until golden. Allow to cool slightly.
  • Place the kidney beans and chestnuts in a food processor and roughly chop. Transfer to a large bowl and mix in the onions, walnuts, cranberry sauce, spice, herbs, and breadcrumbs, season well. Mix in the stock, press into the prepared tin and bake for 20-25 minutes or until golden.
  • Cut into slices and serve with extra cranberry sauce and vegetables.


Serving: 154g | Calories: 363kcal | Carbohydrates: 30.8g | Protein: 10.1g | Fat: 20.5g | Saturated Fat: 2.2g | Fibre: 7.8g | Sugar: 12g


Salt: 0.39g
Cooks tip:
Press the mixture into large balls and bake for 15 minutes to serve as part of a buffet. Try using cannellini beans or chick peas instead of the kidney beans.
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