Vegetarian Nut Roast

Vegetarians and meat eaters will love this great nut roast. It is based on a recipe from the magazine Woman and Home. Serve with a spicy tomato sauce for extra flavour. It is ideal for parties, gatherings and (we believe) probably the best vegetarian recipe for Christmas.

Ingredients:

·        100g (4oz) pecan nuts

·        100g (4oz) Brazil nuts

·        60g (21/2oz) almonds, blanched

·        2tbsp pumpkin seeds

·        25g (1oz) unsalted butter

·        5 shallots, peeled and finely chopped

·        2 garlic cloves, peeled and chopped

·        2tsp vegetarian Worcestershire sauce or tamari sauce

·        1tsp sherry vinegar or red wine vinegar

·        1/2tsp English mustard powder or  mustard

·        3tbsp flat-leaf parsley, roughly chopped

·        1tbsp sage leaves, roughly chopped

·        3 large eggs, beaten

·        150g (5oz) Manchego cheese or other cheese of your choice

·        400g (14oz) tin plum or chopped tomatoes, drained

Method:

1.     Gently toast the nuts and pumpkin seeds in a dry frying pan over a medium heat, stirring gently until golden. Allow to cool then pulse in a food processor until finely chopped, but do not let the nuts turn into a powder.

2.     Melt the butter in a small frying pan and sweat the shallots and garlic for 5 minutes or until soft. 

3.     Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Grease a 900g (2lb) loaf tin, line the base with baking parchment, then grease again.

4.     In a large bowl, combine the nut mixture with the cooked shallots and all the remaining ingredients. Season well with salt and freshly ground black pepper. Mix well.

5.     Scoop the mixture into the prepared tin and bake for 45 minutes or until firm and golden. Leave to cool slightly, loosen sides with a knife, then turn out on to a serving plate and carefully peel away the baking parchment.

Serves 6-8