Ingredients

• 450g/ 1 lb broccoli florets

• 225g/8 oz cooked chestnuts, roughly chopped

• 50g/2 oz fresh whole meal breadcrumbs

• 60ml/4 tbsp low-fat natural yogurt

• 30ml/2 tbsp finely grated Parmesan cheese

• 2 eggs, beaten

• salt, freshly grates nutmeg and ground black pepper

Serves 4-6

Method:

1. Preheat the oven to 180C. Base-line a 900g/2 lb loaf tin with non-stick baking paper.

2. Blanch or steam the broccoli for 3-4 minutes until just tender. Drain well. Reserve a quarter of the smallest florets and chop the rest finely.

3. Mix together the chestnuts, breadcrumbs, yogurt and Parmesan, and season to taste with salt and pepper.

4. Fold in the chopped broccoli, reserved florets and the beaten eggs.

5. Spoon the broccoli mixture into the prepared tin.

6. Place in a roasting tin and pour in boiling water to come halfway up the sides of the loaf tin.

7. Bake for 20-25 minutes. Remove from the oven and tip out on to a plate or tray. Serve cut into even slices.