Ultimate Nut Roast
Packed with flavour and boasts a wonderfully moist texture thanks to the chestnuts and lentils. The black garlic cloves add a deep umami flavour, balanced out by sweet bursts of dried cranberry.
#vegetarian
🥘 Ingredients
- butter 50 g
- onion 1
- leek ½
- carrot 1
- garlic 3 clove
- chestnut mushrooms 100 g
- black garlic 2 clove
- puy lentils 100 g
- chestnuts 180 g
- mixed nuts 100 g
- dried cranberries 30 g
- brown bread 100 g
- vegetable stock 150 g
- orange 1
- nutmeg
- rosemary 1 tbsp
- thyme 1 tbsp
- salt
- pepper
- eggs 2
🍳 Cookware
- pan
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1Heat butter in a large pan and sweat onion , leek , carrot , and garlic until soft (about 10 minutes ). Meanwhile, preheat the oven to 180°C/gas mark 4.
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2Add chestnut mushrooms and cook through, then add black garlic , puy lentils , chestnuts , mixed nuts , dried cranberries , brown bread , and vegetable stock .
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3Leave to simmer until the stock is completely absorbed, then flavour the mixture with orange , nutmeg , rosemary , thyme , salt , and pepper .
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4Fold eggs through the mixture then pack into a loaf tin lined with baking paper.
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5Place in the oven and cook for 35-45 minutes , until browned and slightly crisp on the outside. Slice and serve immediately.