Our ultimate nut roast

We've struggled through many an uninspiring nut roast over the years, but this version is packed with flavour and boasts a wonderfully moist texture thanks to the chestnuts and lentils. The black garlic cloves add a wonderful depth of umami flavour, balanced out by sweet bursts of dried cranberry. If you've been unimpressed with nut roasts before, do give this one a try!

First published in 2019
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Ingredients

Metric

Imperial

Equipment

  • 1kg loaf tin

Method

1
Heat the butter in a large pan and sweat the onion, leek, carrot and garlic until soft (about 10 minutes). Meanwhile, preheat the oven to 180°C/gas mark 4
2
Add the mushrooms and cook through, then add the black garlic, lentils, chestnuts, mixed nuts, cranberries, bread and stock
3
Leave to simmer until the stock is completely absorbed, then flavour the mixture with orange zest, nutmeg, rosemary, thyme, salt and pepper
4
Fold the beaten eggs through the mixture then pack into a loaf tin lined with baking paper
5
Place in the oven and cook for 35–45 minutes, until browned and slightly crisp on the outside. Slice and serve immediately
First published in 2019
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GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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