1. Preheat the oven to gas mark 5 / 200 celcius

2. Score the chestnuts with a sharp knife on the flat side, making a cross

3. Cover the chestnuts with cold water and bring to the boil for 10 minutes

4. Drain the chestnuts, peel when cool and chop into small pieces

5. Simmer the lentils for 2 minutes until slighty tender, then drain

6. Heat the oil and gently fry the onion, garlic, herbs and spices

7. Add the chestnuts and lentils and mix in the porridge oats, herbs and season

8. Add the stock and mix well

9. Place the mixture in a non stick oiled loaf tin and bake for 40 minutes. Allow to cool slightly before serving

Photo Credit: This picture comes from food website emmaslittlekitchen.com