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Incredible nut roast
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Total Time:
2 hours 10 minutes
Savor our delectable nut roast bursting with nuts, fruits, spices, and veggies, drizzled with zesty tomato sauce.
Ingredients:
  • 40 g unsalted butter plus extra for greasing
  • 100 g quinoa
  • 150 g onion squash
  • 1 onion
  • 2 cloves of garlic
  • 2 sticks of celery
  • olive oil
  • 200 g tinned or vac-packed chestnuts
  • 2 sprigs of fresh rosemary
  • ½ teaspoon cayenne pepper
  • 1 pinch of sweet smoked paprika
  • 1 teaspoon dried oregano
  • 2 large field mushrooms
  • 1 lemon
  • 60 g fresh breadcrumbs
  • 80 g dried cranberries
  • 100 g dried apricots
  • 100 g mixed nuts such as walnuts, cashews, hazelnuts and brazil nuts
  • 4 large free-range eggs
  • 40 g mature Cheddar cheese
  • 2 fresh red chillies
  • 1 stick of cinnamon
  • 1 small onion
  • ½ bunch of fresh thyme (15g)
  • 2 x 400 g tins of quality plum tomatoes
  • 1 tablespoon balsamic vinegar
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with butter and line with greaseproof paper. - Cook quinoa according to packet instructions; let cool. - Chop squash into 1cm chunks, no need to peel. Chop onion, garlic, and celery. - Sauté vegetables with chestnuts, rosemary, cayenne, paprika, and oregano in olive oil until softened. - Add mushrooms in the last 5 minutes of cooking. - Stir in butter and lemon zest. Transfer to a bowl, add quinoa, breadcrumbs, dried fruit, nuts, and eggs; mix. - Transfer mixture to loaf tin; bake for 45-50 minutes. - For the salsa, sauté chillies with olive oil and cinnamon on the hob. Add garlic, onion, thyme, plum tomatoes, water, and balsamic vinegar; simmer for 20 minutes. - Remove one chili, chop, and return to the tray. Adjust consistency with water. - Remove nut roast from oven, top with cheese, cinnamon stick, chili, and thyme. Bake until golden. - Serve with mashed potatoes and greens. Enjoy!

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