Christmas Nut Roast Recipe

Made with
Small Chunk Pickle
Serves
4 - 6
Ready in
60 minutes

Looking for a delicious vegetarian option for Christmas? You need to give this easy nut roast recipe a go! Mixing Branston Small Chunk with all those lovely vegetables, nuts, and lentils adds a tasty tang and richness that is sure to impress.

Ingredients

  • 2 heaped tbsp Branston Small Chunk
  • 1 large onion, finely chopped
  • 2 sticks celery, finely chopped
  • 2 garlic cloves, finely chopped
  • 200g chestnut mushrooms, finely chopped
  • 1 large carrot, grated
  • Large handful of fresh sage, finely chopped
  • 100g red lentils
  • 2 tbsp tomato purée
  • 300ml vegetable stock
  • 100g fresh breadcrumbs
  • 150g cooked chestnuts, finely chopped
  • 3 large eggs, lightly beaten
  • 100g mature cheddar, grated
  • Oil, for cooking
  • Salt and pepper, for seasoning

Method

  • Line the base and sides of a 1.5 litre loaf tin with parchment paper.
  • Heat oil in a large frying pan and cook the onion, celery, garlic, mushrooms, and carrot until the vegetables have all softened, around 10 minutes.
  • Stir through the sage. Add the red lentils and tomato purée, cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
  • Heat the oven to 180C/ fan 160C/ gas 4.
  • Stir the breadcrumbs, nuts, egg, cheese, parsley, and Branston into the cooled mix. Season and then press into the tin using a spoon.
  • Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when gently pressed.