Layered nut roast

Looking for a vegetarian alternative for Christmas dinner? Try this traditional and delicious nut roast

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 8

What you need:

• 3 onions, finely chopped
• 1tbsp soya oil
• 675g mixed nuts, e.g. almonds, walnuts, pecan, pistachios, chopped
• 350g white breadcrumbs
• 3 tbsp tahini
• 3 tbsp plain wholemeal flour
• 180ml Alpro soya Original alternative to milk
• 1tsp nutmeg, grated
• ½ tsp ground cloves
• Salt and pepper
• 225g unsweetened chestnut purée
• 1tbsp red wine
• 275g fresh spinach
• 55g cranberries

What you do:

1. Heat the oil in a pan and gently fry until soft. In a large bowl mix together the nuts, breadcrumbs and cooked onion.Mix tahini, flour, Alpro soya Original, nutmeg, cloves and seasoning to a paste. Add to the nut mixture and combine thoroughly. The mixture will be fairly stiff, should hold together well, and be slightly sticky.
2. Mix together the chestnut and red wine until thoroughly combined.
3. Cook the spinach with 1 tbsp water for about 5 minutes in a large pan until lightly wilted. Drain the spinach to remove any excess liquid.
4. Line a 26cm x 14cm x 9cm tin with non-stick baking parchment.
5. Spoon a third of the nut mixture into the tin, pressing each layers down with a back of a spoon. Follow by the spinach, a further layer of nuts, followed by a layer of chestnut and cranberries. Top with the remaining nut mix.
6. Cook at 150°C/300°F/Gas 2 for 45 minutes, increase to 200°C/400°F/Gas 6 and cook for a further 15 minutes to give a nice crust.
7. Serve the nut roast with a selection of seasonal vegetables and cranberry sauce.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy