Christmas nut roast with mushroom gravy

Name: Christmas nut roast with mushroom gravy
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: British
Ingredients: 300g/10½oz spinach or chard leaves; 50g/1¾oz dried cranberries; 50ml/2fl oz oloroso sherry; 1 tbsp olive oil; 15g/½oz butter; 1 onion, finely chopped; 200g/7oz chestnut mushrooms, roughly chopped; 1 large parsnip, coarsely grated (around 250g/9oz); 2 garlic cloves; 1 tsp dried sage; 1 lemon, zest only; 1 thyme sprig; 150g/5½oz cooked freekah or spelt grains; 100g/3½oz mixed nuts, roughly chopped; 100g/3½oz cooked chestnuts, roughly chopped; 25g/1oz fresh breadcrumbs; 3 free-range eggs; 25g/1oz butter; 1 shallot, finely chopped; 1 garlic clove; few thyme leaves; 250g/9oz chestnut or portobellini mushrooms; 100ml/3½fl oz oloroso sherry; 250ml/9fl oz vegetable stock; 50ml/2fl oz single cream; 250ml/9fl oz cranberries (fresh or frozen); 100g/3½oz caster sugar; 1 large orange, juice and zest

Instructions

Prep:30minCook:2h

Perfect for a vegetarian Christmas, this nut roast recipe is served with creamy mushrooms, spinach and tangy sherry-soaked cranberries. Equipment: You will need a 1kg/2lb 4oz loaf tin.

Updated at: Thu, 21 Nov 2024 12:27:25 GMT