Parsnip, butterbean, feta & cranberry loaf

Name: Parsnip, butterbean, feta & cranberry loaf
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 500 g parsnips, peeled and chopped into 4cm chunks; 1 tbsp vegetable oil, plus a little for greasing; 1 onion, finely chopped; 10 sprigs thyme, leaves picked to make 1 tbsp, plus more to serve; 700 g jar (or 2 x 360g jars) butter beans, drained; 135 g feta, cut into 1-2cm cubes; 3 tbsp dried cranberries; 2 tbsp sunflower seeds; 2 tbsp sesame seeds; 1 British Blacktail Free Range Medium egg, beaten; 15 g butter, melted; Cranberry sauce, to serve; Buttered greens, to serve (optional); Roast potatoes, to serve (optional)

Use premium butterbeans such as Bold Beans or Belazu for this dish – they’re well-seasoned and soft, and will make all the difference. Serve with homemade cranberry sauce and buttery greens such as kale, chard, cabbage or peas and roast potatoes.

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VegetarianHigh fibre

Serves6
CourseMain meal
Prepare45 mins
Cook35 mins
Total time1 hr 20 mins

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500g parsnips, peeled and chopped into 4cm chunks
1 tbsp vegetable oil, plus a little for greasing
1 onion, finely chopped
10 sprigs thyme, leaves picked to make 1 tbsp, plus more to serve
700g jar (or 2 x 360g jars) butter beans, drained
135g feta, cut into 1-2cm cubes
3 tbsp dried cranberries
2 tbsp sunflower seeds
2 tbsp sesame seeds
1 British Blacktail Free Range Medium egg, beaten
15g butter, melted
Cranberry sauce, to serve
Buttered greens, to serve (optional)
Roast potatoes, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Boil the parsnips for 10-15 minutes in salted water until tender, then drain well.
Meanwhile, add the oil to a frying pan set over a medium heat and gently sauté the onion, seasoned with a pinch of sea salt flakes, for 8-10 minutes to soften and sweeten without colouring. Add the thyme leaves, then remove from the heat.
Put 150g butter beans into a mixing bowl, then put the remainder into a food processor. Pulse and blitz to a paste. Add the onions and cooked parsnips to the blitzed butter beans and pulse again until smooth and thoroughly blended. Transfer to the mixing bowl holding the reserved beans, then add the feta, dried cranberries, the sunflower and sesame seeds and egg. Mix well.
Grease and line a 900g loaf tin (or small roasting tin of approx 1L) with baking parchment. Spoon the mixture in, using the back of a spoon to press it into the corners and smooth the top. Brush the top with the melted butter. Bake for 30-35 minutes, until the middle is firm and the top is golden.
Rest for 5-10 minutes, then turn onto a board or platter and scatter the top with extra thyme. Using a serrated bread knife, cut into 3cm slices. Serve with plenty of cranberry sauce, buttery greens and roast potatoes, if liked.

Typical values per serving when made using specific products in recipe