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by Felicity Cloake fromÌýPerfect Too (Fig Tree)

Serves 6 (with accompaniments)

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Prep time: Ìý30 mins

Cooking time: 1hr

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Ingredients

2 large parsnips

Oil, to grease

1 small savoy cabbage, 4–6 outer leaves onlyÌý

150g hazelnuts

40g butter

1 red onion, finely chopped

150g chestnut mushrooms, finely chopped

100g cooked chestnuts, roughly chopped

100g Stilton, crumbled (or other vegetarian-friendly cheese of your choice)

100g brown breadcrumbs

2 tbsp chopped fresh sage

1 free-range egg, beaten

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Method

1. Peel the parsnips, cut them into quarters (or halves if small) and cook in boiling, salted water until tender, drain thoroughly then mash until smooth.

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2. Meanwhile, grease a loaf tin approximately 20cm x 10cm x 7cm, with oil, then line it with foil and grease this generously too. Blanch 6 savoy cabbage leaves in boiling, salted water for 2 mins, until just softened: you'll need enough to line the tin with overlapping leaves, but exactly how many depends on the size of your cabbage, so make sure you have enough before you tip away the water. Once softened, immediately plunge the leaves into iced water to cool, which will keep them a nice, vibrant green colour.

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3. Toast the hazelnuts in a dry frying pan over a high heat until starting to colour, then scoop out and set aside. Turn the heat down to medium, add the butter and chopped onion and cook for 5 mins. Then add the chopped mushrooms and cook for about another 7 mins until the mixture is thoroughly softened.

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4. Roughly chop the hazelnuts and put them into a large bowl with the chopped chestnuts, crumbled Stilton, breadcrumbs and chopped sage. Add the mashed parsnip, onions and mushrooms, followed by the beaten egg. Season and stir together well so everything is thoroughly combined. ÌýPre-heat the oven to 200C/fan180C/Gas 6

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5. Pat the cabbage leaves dry and use to line the prepared tin, leaving any excess leaf hanging over the sides. ÌýSpoon in the mixture, pressing it down well, and fold any overhanging cabbage back over the top to cover. Cover the tin tightly with foil and bake for 45 mins. (Alternatively, you can keep it in the fridge for a day or so at this point, before baking.)

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6. Remove the foil from the top, put the loaf back in the oven for another 15 mins, until the top is golden, then remove and allow to cool slightly.

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7. Put a large serving plate over the top of the tin. Holding the tin securely with oven gloves, turn the plate over so the loaf inverts on to it. Carefully peel off the foil and cut the loaf into slices to serve.

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