Fry off 2 large red onions and 4 sticks of celery, both roughly chopped. Add in seven cloves (or less, up to you) of finely chopped garlic and a good bunch of fresh rosemary, scissored in.
Once the above has softened add a jar or tin of puréed chestnuts and stir until dissolved. Add a little water (about half a cupful) before mixing in a cup of rice crumbs (or other bread crumbs) and a couple of tablespoonfuls of gluten free flour. Salt to taste.
Place in an oiled loaf tin and bake at 200C for at least half an hour or until firm. Yum. Slices well cold the next day for sandwiches or salads too.
The tree picture is dark and creepy today, but still brighter than the weather.