Nuts about Nut Roast

Photo © Rob Jones

If there is one thing that would tempt me to become a vegetarian, it’s Nut Roast.

Especially if there is lashings of gravy and, as I have just discovered, freshly made Apple Chutney served along with it.

But, then again, I’m the person most likely to be found in the kitchen after a roast dinner finishing off the leftover stuffing by mopping up the dregs in the gravy pan.

Stuffing - Nut Roast - not a million miles away from each other.

Especially if, as I do, I tend to use a packet of Sage and Onion stuffing as a base. Since I don’t often eat bread these days, there are fewer opportunities to make breadcrums.

Plus, I tend to use a Nut Roast to use up all the little bits and pieces that have been lingering in the fridge for a while and need to go into ‘something.’

The key for me is choosing the right nuts, and rough blitzing everything I can in a blender beforehand.

My latest nut roast - apart from the stuffing mix - had walnuts and hazelnuts, almonds and cashews.

I fried off some garlic and onion, some left over celery, carrot, red and yellow pepper and some sweetcorn, plus a little bit of rice.

All into a mixing bowl, with some smoked paprika, a little tomato puree or sauce.

I had a little cheese - Caerphilly, and Parmesan.

Soaked the lot liberally with a jug of Miso stock.

For logistical reasons I left it to soak and consolidate in the fridge overnight. Which I think actually improved it.

Into a small buttered bread tin, laid some slithers of butter on top and covered with some foil.

Baked for about 30 minutes before removing the foil and cooking a little bit more until it was beginning to go brown on top.

Let it settle and cool, and then tip in out onto a plate.

It’s too good to leave alone for long. So don’t.

R