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Heat the oven to 200ºC/180ºC fan/gas mark 6 and line a 30x20cm tin with greaseproof paper. In a large frying pan, heat a little oil and fry the onion, carrot and celery with seasoning until softened.
Blitz the mixed nuts in a food processor. Add in the softened vegetables, chestnut purée and bouillon powder with plenty of seasoning and blitz until nearly smooth. Add in the suet and flour and blitz again just to combine.