Winter Recipe: Nut Roast

By  December 20, 2012

The nut roast has a pretty poor rep and I think somewhat unfairly. I love nuts and while come Christmas day, as an ardent carnivore, I’m not about to swap my roast turkey for anything, I believe that vegetarians shouldn’t have to suffer something bland, dry or crumbly. Here’s my recipe for a nut roast, packed with seasonal flavours and festive colours.

Chestnuts Chestnuts


1 leek, finely chopped

1 carrot, peeled and finely chopped

1 white onion, finely chopped

200g mushrooms, finely chopped

1 egg, beaten

100g breadcrumbs

200g chestnuts, cooked and roughly chopped

100g hazelnuts, chopped

75g cranberries

3 tbsp fresh thyme, chopped finely

100g butter, plus extra for greasing


Melt 100g butter in a large saucepan

Fry the onions for 5 minutes

Add the leek and carrot and mushroom to the pan

Continue to fry for 10-15 minutes

Tip the vegetables into a large bowl and combine with the nuts, breadcrumbs, cranberries and thyme

Mix in the beaten egg to make the mixture more solid (as you would when making stuffing)

Grease a loaf tin

Pack down the mixture into the tin, cover and chill for up to 24 hours

Cover with foil and bake for 1 hour at 180ºC, 160ºC fan, gas mark 4

If you want the edges a little bit more crispy then remove the foil for the last 10 minutes of cooking

Remove the nut roast from the oven, loosen the edges with a knife and turn it out onto a plate

Serve in slices with cranberry sauce and all the trimmings