Fennel & chestnut loaf with cranberry relish
Ingredients125g pack cooked chestnuts6 juniper berries, squashed1 tbsp sunflower oil, plus extra for greasing1 onion, chopped140g fennel, chopped2 tsp fresh thyme leaves2 tsp orange zest125ml orange juice50g wholemeal breadcrumb25g ground almond50ml white wine1 egg, beatenFor the cranberry relish140g fresh or frozen cranberry65g granulated sugar1 orange, segmentedMethodSTEP 1Place the chestnuts and berries in a small pan,…