A savoury vegetarian centrepiece packed with chestnuts, nuts, cranberries and sage, with a crisp golden top.
Ingredients
Nut roast
1tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
250g cooked chestnuts, roughly chopped
150g mixed unsalted nuts, roughly chopped
100g fresh breadcrumbs
75g dried cranberries
2tbsp chopped fresh sage
2 eggs, beaten
100ml vegetable stock
Instructions
1
PrepareHeat the oven to 190°C/170°C fan and line a 900g loaf tin.
2
SoftenCook the onion in olive oil for 8 minutes. Add garlic and cook for 1 minute.
3
MixCombine with chestnuts, nuts, breadcrumbs, cranberries and sage. Stir in eggs and enough stock to make a moist mixture.
4
BakePress into the tin and bake for 50–55 minutes until firm and golden.
5
ServeRest for 10 minutes before turning out and slicing.
Note
Can be assembled a day ahead and kept chilled before baking.
Keywords:
nut roast, chestnut cranberry nut roast
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