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    Aimee Twigger's nut roast

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    Aimee Twigger's nut roast

    'This is jam packed with so much that it really is a special treat.'

    While all Waitrose recipes are tested extensively, we do not test any community or third party recipes, so cannot verify the results or answer queries concerning them.

    Ingredients

    1 red onion 

    375g grated parsnip and carrots (about 3 each) 

    75g skin on almonds 

    150g chestnut mushrooms really finely chopped 

    150g bread crumbs 

    50g hazelnuts 

    100g cooked chestnuts 

    45g pumpkin seeds

    6 large sage leaves, leaves from two sprigs of rosemary and 5 sprigs of thyme 

    350g butternut squash 

    6g porcini dried mushrooms, about 5 

    1 tbsp whole grain mustard 

    2 vegetable stock cubes 

    500ml boiling water 

    100ml white wine 

    220g cooked rice or whole grains

    2 heaped tbsp of miso paste 

    2 bsp balsamic vinegar

    100g cheddar 

    3 eggs 

    Herbs, goats cheese and pomegranate to decorate 

    Method

    1. First cut the butternut squash into small cutes toss over a little olive oil and bake for 25 minutes at 180c meanwhile, grate the carrot and parsnip; I used a grater attachment of my food processor for quickness.

    2. Chop the onion and sautée and chop the chestnut mushrooms and then pulse and few times in a food processor with the herbs to chop really finely. Once the onion has softened add the mushrooms and chopped herbs and sautée then remove from the heat add the grated carrot/parsnip.

    3. Then add the nuts into the food processor and chop up and add that to the pan with the pumpkin seeds, bread crumbs and then add the cooked rice, squash and cheddar and mix.

    4. In a bowl add the water, stock cubes, wine, miso, mustard and dried porcini, let stand for 5 minutes then remove the mushrooms and chop up then add back in and pour this into the pan and mix (you can use your hands if it’s easier) line a large angel food cake style tin that has a removable base and press in the mixture then bake for 50 minutes. Let cool for 15 minutes then gently remove from the tin on to a plate, you can put it back in for 10 minutes to brown the outside if you wish but I found it best to slice it before serving and baking it on a baking tray for 15 minutes to make it nice and crispy.

     

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