Our ultimate nut roast
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We've struggled through many an uninspiring nut roast over the years, but this version is packed with flavour and boasts a wonderfully moist texture thanks to the chestnuts and lentils. The black garlic cloves add a wonderful depth of umami flavour, balanced out by sweet bursts of dried cranberry. If you've been unimpressed with nut roasts before, do give this one a try!
First published in 2019
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Ingredients
Metric
Imperial
- 50g of butter
- 1 red onion, diced
- 1/2 leek, sliced
- 1 carrot, cut into 5mm dice
- 3 garlic cloves, finely sliced
- 2 black garlic cloves, mashed to a paste
- 100g of chestnut mushrooms, chopped
- 100g of puy lentils, cooked
- 180g of vacuum packed cooked chestnuts, roughly chopped
- 100g of mixed nuts, chopped
- 30g of dried cranberries, or apricots, chopped
- 100g of brown bread, torn into small pieces
- 150g of vegetable stock
- 1 orange, zested
- nutmeg, to taste
- 1 tbsp of rosemary, finely chopped
- 1 tbsp of thyme leaves
- 2 eggs, beaten
- salt
- pepper
SAVE RECIPE
Equipment
- 1kg loaf tin
Method
1
Heat the butter in a large pan and sweat the onion, leek, carrot and garlic until soft (about 10 minutes). Meanwhile, preheat the oven to 180°C/gas mark 4
2
Add the mushrooms and cook through, then add the black garlic, lentils, chestnuts, mixed nuts, cranberries, bread and stock
3
Leave to simmer until the stock is completely absorbed, then flavour the mixture with orange zest, nutmeg, rosemary, thyme, salt and pepper
4
Fold the beaten eggs through the mixture then pack into a loaf tin lined with baking paper
5
Place in the oven and cook for 35–45 minutes, until browned and slightly crisp on the outside. Slice and serve immediately
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