50 gm butter 1 small onion, finely chopped 3 celery sticks, trimmed and finely chopped 1 garlic clove, crushed 1/2 tsp ground cumin 1 tsp paprika 1 tsp chopped fresh basil 150 ml vegetable stock 150 ml red wine salt, pepper 225 gm chestnut purée 225 gm mixed toasted nuts 50 gm wholemeal breadcrumbs 60 ml parsley, chopped 15 ml soya sauce 2 eggs, lightly beaten
Cook the onion in the butter until transparent. Add the celery and cook for a minute. Add garlic, cumin, paprika, basil, stock, wine, salt and pepper. Simmer for one minute.
Remove from the heat and stir in the chestnut purée. Add the nuts, breadcrumbs, parsley, soya sauce and eggs. Mix well. Put the mixture into a loose-bottomed 20 cm cake tin that has been lined with greaseproof paper. Bake at 180°C for about 30 minutes, until slightly firm to the touch.
Leave in the tin until cold.