Ultimate Nut Roast

Photo © Rob Jones

Now, normally you would never find me and vegetarian food in the same square yard.

However…

I make a mean Nut Roast!

I’ll not bore you with exact measurements because, to be honest, it doesn’t really matter. It always seems to end up delicious regardless. Go where the mood takes you.

Gather together three handfuls of different nuts - I like Walnuts, Pecans and Hazelnuts, and a few Pine Nuts. Along with a couple of handfuls of breadcrumbs, put the nuts in a baking tray and roast them a little, before blending them to a gravelly consistency.

Fry off two finely chopped onions, a couple of cloves of garlic (Note: I grew up thinking a couple meant 3.. it’s a Newport dialect thing.)

Grate a large carrot and a parsnip and a handful of cheese. Add to the oniony mixture.

Mix altogether in a bowl with the toasted nut ‘soil.’ Add an egg for binding, and a small jug of vegetable stock, with a spoonful of yeast extract dissolved into it.

Photo © Rob Jones

Mix it all together thoroughly so it’s almost a paste. Pop it in a baking tray and then into the oven with some foil over the top. Takes about 40 minutes. Take the foil off about 30 minutes in so it gets crunchy on top.

Serve with a poached egg and some brown sauce.

Go back for more.

RJ