Name: Nut Roast
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 40 g of Butter; 1 Onion; 2 sticks of Celery; 2 cloves of Garlic; 1 teaspoon of Thyme; 100 g of Cashews; 75 g of Hazelnuts; 50 g of Pistachios; 100 g of Chestnuts; 100 g of Soft Bread Crumb; 100 g of Cheddar Cheese; Mezza of Lemon; 4 tablespoons of Parsley; Salt; Black Pepper; 2 Eggs

Nut roast is a savory loaf of chopped nuts, cooked chestnuts, breadcrumbs, softened onion and celery, mature Cheddar, eggs, lemon and herbs, baked in a loaf tin and cut into thick slices. In Britain it is the classic vegetarian main course of Christmas dinner, served with the same trimmings as the turkey: roast potatoes, vegetables, cranberry sauce and gravy.

Nut roasts were promoted by the vegetarian movement in the early 20th century, and the London vegetarian restaurant Cranks, opened in 1961, made its own version famous; cookery writers such as Rose Elliot and Mary Berry have since published much-loved versions for Christmas. Today supermarkets sell them every December, but a homemade one is easy to prepare a day ahead.

Ingredients for 8 people

40 g of Butter plus extra for the tin

1 Onion finely chopped

2 sticks of Celery finely chopped

2 cloves of Garlic crushed

1 teaspoon of Thyme leaves only

100 g of Cashews roughly chopped

75 g of Hazelnuts roughly chopped

50 g of Pistachios shelled, roughly chopped

100 g of Chestnuts cooked and peeled, roughly chopped

100 g of Soft Bread Crumb fresh white breadcrumbs

100 g of Cheddar Cheese mature, grated

1/2 of Lemon finely grated zest and juice

4 tablespoons of Parsley fresh, finely chopped

Salt to taste

Black Pepper freshly ground, to taste

2 Eggs beaten

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Method

Preheat the oven to 190 °C (375 °F). Butter a 900 g (2 lb) loaf tin and line the base and the two long sides with a strip of baking parchment that overhangs the edges, so you can lift the roast out later.

Melt the butter in a frying pan over a medium heat and cook the onion and celery for 8 to 10 minutes, stirring now and then, until soft and lightly golden. Add the garlic and the thyme for the last minute, then tip everything into a large bowl and let it cool a little.

Add the cashews, hazelnuts and pistachios, the chestnuts, the breadcrumbs, the Cheddar, the lemon zest and juice and the parsley. Season well with salt and pepper, pour in the beaten eggs and mix thoroughly, until the mixture holds together when you squeeze a little in your hand.

Spoon the mixture into the tin and press it down firmly with the back of the spoon, pushing it well into the corners, then smooth the top. Cover the tin tightly with foil.

Bake for 30 minutes, then remove the foil and bake for another 20 to 25 minutes, until the top is golden and the roast feels firm when pressed in the center.

Let the roast rest in the tin for 10 minutes, run a knife around the ends and lift it out with the parchment onto a warm plate. Cut it into thick slices with a serrated knife and serve with roast potatoes, vegetables, cranberry sauce and vegetarian gravy. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Mary Berry lines the tin with slices of grilled aubergine (eggplant), folded over the top. Rose Elliot’s classic cashew nut roast hides a layer of herb stuffing in the middle: fresh breadcrumbs with soft butter, grated onion, thyme, marjoram and parsley. Walnuts, Brazil nuts or almonds can replace some of the nuts, and 50 g of dried cranberries stirred into the mixture make it even more festive.

Tips

Chop the nuts by hand or pulse them briefly: they should stay in small pieces, not turn into flour or paste. Press the mixture firmly into the tin, corners included, and let the roast rest before turning it out, or it will crumble. Toasting the nuts in a dry pan for a few minutes before chopping deepens the flavor. For vegetarian guests, choose a vegetarian Cheddar, made without animal rennet, and serve a vegetarian gravy.

Storage

Filled and covered, the unbaked roast keeps in the fridge for up to 1 day: add 5 to 10 minutes to the baking time. The baked roast keeps in the fridge for up to 3 days and is good cold with chutney; reheat slices covered with foil at 180 °C (350 °F) for 15 to 20 minutes, until piping hot. Wrapped, it freezes for up to 1 month: thaw it overnight in the fridge and reheat it covered.

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Nut Roast