Chestnut pecan loaf with harissa sauce
Ingredients
- 2 tsp rapeseed oil
- 1 onion, finely chopped
- 1 aubergine, sliced lengthways and diced
- 2 celery sticks, finely chopped
- 1 tsp dried sage
- ½ tsp dried oregano
- 3 tbsp thyme leaves
- 2 large garlic cloves, finely chopped
- 2 x 400g cans borlotti beans, drained
- 1 egg
- 25g wholemeal breadcrumbs
- 180g pack cooked chestnuts, roughly chopped
- 50g pecans, roughly chopped
- smoked paprika, for sprinkling (optional)
- 250ml passata
- 1 garlic clove, finely grated (optional)
- 1-2 tsp smoked chilli harissa
- large pinch of dried oregano
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