Nut Roast

Cooking time: 1 hr

SERVES: 6-8

Ingredients

-100g Lentils (cooked)
-100g Bread (cut into cubes)
-1 Red Onion
-3 cloves of Garlic
-A few sprigs of Fresh thyme
-A few sprigs of Fresh Rosemary
-2 Eggs
-100g Button Mushrooms
-1 Carrot
-1/2 Leek
-100g Mixed Nuts
-150g Chestnuts (cooked)
-50g Dried Cranberries
-1 Lemon (zest)
-1/2 tsp Nutmeg
-150g Vegetable Stock
-1 Nob of Butter
-Salt & Pepper to taste

Method

-Finely chop the onion, garlic, carrot and leek, before sweating on a medium heat in butter. Add a pinch of salt and pepper then continue to sweat, stirring occasionally.
-Finally chop (or pulse in a food processor) the mixed nuts, mushrooms and chestnuts. Do this one at a time to keep them separate. Then finely chop your herbs.
-Add the mushrooms to your vegetables and continue to cook until all the moisture has left the pan. Once you’ve reached this point, add the chestnuts, bread, chopped herbs, dried cranberries, lemon zest, nutmeg, veg stock and lentils. Give this a stir until fully combined, then check you’re happy with the seasoning, tweaking as needed.
-Take the mixture off the heat, and once cooled slightly, mix in your eggs.
-Line a terrine/backing dish with grease proof paper, then fill with your nut roast mixture. Press down slightly to ensure it’s smooth on top and there are no gaps in the mixture. Bake in the oven at 175°c for 40mins.
-This can be served hot and fresh from the oven; but keeps really well in the fridge/freezer for all you organised Christmas hosts!