Chestnuts are a good source of dietary fibre, which helps lower blood cholesterol.

PREPARATION TIME: 25 MINUTES

COOKING TIME: 25 MINUTES

SERVES 6

]   PREPARE AHEAD /FREEZE

50g (2o2) pecan nuts

50g (2oz) Brazil nuts

35g (IV102) whole, blanched almonds

2tbsp pumpkin seeds

15g (Vioz) unsalted butter

3 shallots, peeled and finely chopped

1 garlic clove, peeled and finely chopped 50g {202) peeled chestnuts, chopped 1tsp soy sauce

Vitsp sherry vinegar

Vbtsp English mustard powder

2tbsp flat-leaf parsley, roughly chopped

Vbtbsp sage leaves, roughly chopped

2 free-range eggs, beaten 75g (З02) strong hard cheese

200g can chopped tomatoes, drained chopped parsley, to serve you will need:

4 x 100g (4oz) mini loaf tins

1 Toast the nuts (not the chestnuts) and until golden. Allow to cool, then pulse in a food processor until finely chopped. Melt the butter in a small frying pan and sweat the shallots and garlic until soft.

2 Heat the oven to 180 C, 160 С fan, 350 F. gas 4. Grease the tins, line with baking parchment, then grease the parchment. Combine the nut mixture with the shallots and remaining ingredients. Season and mix.

3 Spoon into the tins and bake for 20 to 25 minutes. Cool slightly, turn out on to 4 plates and peel away the parchment. Sprinkle with parsley; serve with warm cranberry jelly. Per serving: 300 calories. 26g fat

(7g saturated), 6g carbohydrate