Nut Roast

Great center piece to a roast dinner. Adapted from a recipe which has more eggs and mushrooms found at https://www.bbcgoodfood.com/recipes/nut-loaf

Great

% Daily Values based on a 2,000 calorie diet

Step 1

STEP 1 Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper. STEP 2 Heat 1 tbsp olive oil in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften. STEP 3 Stir in 2 finely chopped garlic cloves cook for a further 5 mins. STEP 4 Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute. STEP 5 Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool. STEP 6 Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 1 lightly beaten large eggs, 100g grated mature cheddar, and a pinch of salt and some ground black pepper. STEP 7 Stir to mix well then spoon the mixture into the prepared tin and press down the surface. STEP 8 Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently. STEP 9 Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices. STEP 12 To make a vegan nut roast, use an extra tbsp of oil, no cheese and 1 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking. STEP 13 It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.