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Aimee Twigger's nut roast
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'This is jam packed with so much that it really is a special treat.'
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1 red onion
375g grated parsnip and carrots (about 3 each)
75g skin on almonds
150g chestnut mushrooms really finely chopped
150g bread crumbs
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
Herbs, goats cheese and pomegranate to decorate
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.