nut-roastI’ve been making this super easy, super tasty, nut roast for years now and always get asked for the recipe around Christmas time. Yes my friends, we can no longer bury our heads in the sand, it’s happening next month!

This is the type of dish that sounds much more complicated than it actually is, which means brownie points for the cook and happy guests all round. It lends itself well as a side dish or as the main attraction if you’re catering for vegetarians. It’s versitle too, if you don’t have the nuts listed below you can substitute them for any others you do have (except peanuts). This is a fab dish for having up your sleeve when your non-meat eating friends and family come over.

Ingredients (for 4-6 portions):
150g cooked rice or quinoa
100g brazil nuts
100g pecan nuts
100g walnuts
100g grated mature cheddar (optional)
100ml vegetable stock
50g finely chopped shallots
50g chopped sundried tomatoes
tbsp dried mixed herbs
tbsp dried sage
3 tbsp melted butter or oil

– preheat your oven to 180C/350F/Gas Mark 4, and prepare a 20cm cake tin by greasing it thoroughly with butter or oil

– either grind your nuts in a food processor or chop them finely by hand and combine in a large bowl

– add all the other ingredients except the stock and the rest of the butter/oil, mix well 

– pour the stock over and mix again 

– press the mixture into your tin, ensuring it is nice and compact. Brush the top with the rest of the melted butter or oil, and bake for 40 mins

– allow to cool a little before serving 

Tip: if you are catering for lots of people, double up the recipe and bake for an hour