50g 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 150ml vegetable stock 150ml red wine salt, pepper 225g chestnut purée 225g mixed toasted nuts 50g wholemeal breadcrumbs 60ml parsley, chopped 15ml 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 20cm cake tin that has been lined with greaseproof paper. Bake at 180C for about 30 minutes, until slightly firm to the touch.
Leave in the tin until cold.