Stuffed with nuts, smoked cheddar, artichokes and fresh herbs – these vegetarian timbales are great for a party as they can be made ahead of time and look stunning!
Makes: 6
Prep time: 20 mins
Cooking time: 20 mins
Total time: 40 mins
Skill level: Bit of effort




    • 45g (1½oz) butter


    • 1 red onion, peeled and finely chopped


    • 1 clove garlic, peeled and crushed


    • 100g (3½oz) pine nuts, finely chopped


    • 125g (4oz) white breadcrumbs


    • 1 lemon


    • 60g (2oz) smoked Cheddar cheese, grated


    • 280g jar (170g drained weight) sliced artichokes in olive oil, drained and chopped


    • 200g (7oz) ready-cooked and peeled chestnuts, all but 3 chopped


    • Salt and freshly ground black pepper


    • 1 egg, lightly beaten


    • 2 tbps each of chopped fresh parsley, sage and thyme


    • 6 sage leaves


Baking tray lined with a Teflon non-stick sheet, and 6 rings (7.5cm/3in) lined with baking parchment





    1. Heat butter in a pan, add onion and garlic; cook for 5 mins.


    1. Add pine nuts, breadcrumbs, rind and juice of half the lemon, cheese, artichokes and chestnuts. Season; stir in egg and herbs.


    1. Divide mixture between the rings. Smooth the tops with a palette knife. Cut the remaining lemon half into slices. Arrange half a lemon slice, half a chestnut and 1 sage leaf on top of each. Cover and chill until needed.


    1. Set the oven to Gas Mark 6 or 200°C. Bake timbales for 15 mins or until golden.


Open-freeze, unbaked, on tray. Bake as above, from frozen, for 20 mins.


Nutritional information per recipe



fat 27.0g saturates 9.0g calories 400(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.