Recipe: Nut Roast


Our Nut Roast recipe is super satisfying as a side dish but is bold enough to take centre stage on your dinner table. Packed full of delicious nuts, mushrooms and fragrant herbs it's the perfect addition to your Christmas feast.


For The Nut Roast

  • 50 g butter
  • 1 onion
  • 2 cloves garlic
  • 2 sticks celery
  • 150 g portobello mushrooms
  • 50 g brasil nuts
  • 50 g almonds
  • 50 g pistachio nuts
  • 50 g hazelnuts
  • 100 g cheddar cheese
  • 100 g toasted fresh breadcrumbs
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1 sprig sage
  • 2 tsp lemon zest
  • 2 eggs

For The Sauce

  • 1 tbsp olive oil
  • 200 g chestnut mushrooms
  • 200 ml white wine
  • 500 ml vegetable stock
  • 25 ml double cream
Get Ready!

Step 1

Get Ready!

Preheat the oven to 180ºC. Grease a loaf tin with olive oil and line the bottom with greaseproof paper.

Make the Nut Mix

Step 2

Make The Nut Mix

Peel the onion and garlic. Dice the onion, celery and mushrooms. Finely chop the garlic. Heat a frying pan over a medium high heat. Add the butter and once it’s foaming add the onion, carrot, celery, mushrooms and garlic. Fry for 10 minutes, until everything begins to caramelise and soften. Roughly chop all of the nuts. Tip everything into a large mixing bowl. Grate in the cheeses and add the breadcrumbs, herbs and lemon zest.

Add the Eggs and Bake

Step 3

Add The Eggs And Bake

Mix everything well before beating the eggs and pouring them into the bowl. Mix the eggs until thoroughly combined with the other ingredients. Spoon the mixture into your prepared loaf tin and bake for 50 minutes, until the loaf has set.

Make a Glaze

Step 4

Make A Glaze

Dice the mushrooms into small cubes (about 1x1cm). Heat a frying pan until very hot, add the oil and the mushrooms. Fry until they begin to turn a deep golden brown. Add the white wine and bubble to reduce by half, then add the stock with a little salt and plenty of pepper. Pour in the vegetable stock and reduce again to get a slightly sticky sauce.

Finish and Serve

Step 5

Finish And Serve

Turn the nut loaf out of the tin and onto a baking tray. Baste the loaf with a little of the liquid from the sauce and roast for another 20 minutes. Pour the double cream into the rest of the sauce and serve it with the roast along with plenty of seasonal veggies! Serves 6

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