Serves 8 |

Ingredients

• 250g quinoa, rinsed

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 celery sticks, finely chopped

• 2 garlic cloves, crushed

• 150g cooked chestnuts, roughly chopped

• A handful each of sage, parsley and thyme, finely chopped

• 1 egg, beaten

• Sea salt and black pepper

Method

1. Cook the quinoa in salted water for 15 minutes, then drain well.

2. In a large pan, heat the olive oil and cook the onion, celery and garlic until soft.

3. Add the chestnuts, herbs and cooked quinoa. Season and leave to cool slightly.

4. Stir in the beaten egg, press into a lined baking dish and bake at 190°C for 25–30 minutes until golden and crisp on top.

5. Slice and serve warm with a drizzle of olive oil or alongside roast vegetables.