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    Bettina Campolucci Bordi's nut roast with cavolo nero & apple & ginger chutney

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    • Bettina Campolucci Bordi's nut roast with cavolo nero & apple & ginger chutney

    Bettina Campolucci Bordi's nut roast with cavolo nero & apple & ginger chutney

    This Christmas dish will sit beautifully in the middle of the table – a great veggie alternative that the whole family can enjoy. 

    • Preparation time: 30 minutes
    • Cooking time: 1 hour + resting
    • Total time: 1 hour 30 minutes + resting

    Serves: 8

    Ingredients

    2 parsnips, about 300g, cut into 3-4cm pieces
    ½ small swede, about 200g, cut into 3-4cm pieces
    1 small sweet potato, about 150g, cut into 3-4cm pieces
    1 tbsp olive oil, plus extra for brushing
    1 small leek, finely chopped
    2 cloves garlic, chopped
    1 small shallot, thinly sliced
    350g mushrooms, such as chestnut or oyster mushrooms, sliced
    50g fresh herbs such as rosemary, thyme and sage, finely chopped
    120g cooked Essential Wholegrain Rice
    200g cavolo nero, or kale, roughly chopped, stalks discarded
    120g ground almonds
    160g walnuts halves, chopped, plus extra, to serve
    4 tbsp Linwoods Cold Milled Flaxseed
    2 tbsp tamari or soy sauce
    1 tbsp maple syrup
    1 tsp Dijon mustard

    For the sautéed cavolo nero
    200g cavolo nero or kale
    1 tbsp olive oil
    2 tbsp tamari or soy sauce
    1 tsp toasted sesame oil

    For the apple & ginger compote
    4 red apples, such as Braeburn or Royal Gala, unpeeled, cored and diced
    100g fresh or frozen cranberries
    3cm piece fresh ginger, grated
    1 tbsp maple syrup
    Juice of 1 lemon 

    Method

    1 Cook the parsnips, swede and sweet potato in a large pan of boiling water for about 20 minutes until tender. Drain well then roughly mash.

    2 Heat the oil in a large frying pan and cook the leek, garlic and shallot for about 5 minutes until softened. Add the mushrooms, rosemary, sage, thyme and some salt and pepper and fry for another 5-10 minutes until the mushrooms have softened.

    3 Preheat the oven to 220°C, gas mark 7. In a large bowl, use a spatula to mix together the well combined.

    4 Brush a 1.4L nonstick loaf tin with oil then spoon the mixture into the tin, pressing it down firmly. Turn the oven down to 200°C, gas mark 6 and roast in the middle of the oven for 40 minutes until set, then carefully turn out onto a parchment-lined baking sheet.

    5 Mix together the tamari or soy, maple syrup and mustard. Brush over the loaf and return to the oven for another 15 to 20 minutes, until cooked though and nicely browned.

    6 Meanwhile, to cook the cavolo nero, massage the leaves with a little of the olive oil and a pinch of salt for 2-3 minutes until the leaves are softened and shiny. Heat the remaining olive oil in a frying pan and cook the cavolo nero for 5 minutes. Stir in the tamari and sesame oil for last couple of minutes.

    7 To make the compote, place the apples, cranberries, ginger, maple syrup, lemon juice and 100ml water into a large saucepan. Bring to the boil, cover and simmer for 10-15 minutes then remove the lid and continue to cook for a few minutes until the liquid evaporates and the fruit is tender.

    8 Let the roast sit for 10 minutes, then serve with the cavolo nero and compote. 

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