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





  • 1kg loaf tin


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
Add the mushrooms and cook through, then add the black garlic, lentils, chestnuts, mixed nuts, cranberries, bread and stock
Leave to simmer until the stock is completely absorbed, then flavour the mixture with orange zest, nutmeg, rosemary, thyme, salt and pepper
Fold the beaten eggs through the mixture then pack into a loaf tin lined with baking paper
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

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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