White Nut Roast

Serves: 8

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Total Time: 90

Prep Time: 20

Cook Time: 70

• 40 gram(s) (1½oz) butter
• 1  onion, finely chopped
• 1  garlic clove, crushed
• 225 gram(s) mixed white nuts, such as brazil, macadamia, pinenuts and whole almonds, ground down in a processor
• 125 gram(s) fresh white breadcrumbs
• Grated zest and juice of ½ lemon
• 75 gram(s) sage Derby cheese or Parmesan, grated
• 125 gram(s) canned peeled chestnuts, roughly chopped
• ½ x 390g can artichoke hearts, roughly chopped
• 1 medium egg, lightly beaten
• 2  level tsp each freshly chopped parsley, sage and thyme, plus extra sprigs

Method

1. Melt the butter in a pan and cook the onion and garlic for 5min or until soft. Put into a large bowl and set aside to cool.
2. Add the ground nuts, breadcrumbs, zest and juice of the lemon, grated cheese, chestnuts and artichokes. Season with plenty of salt and freshly ground black pepper and bind together with the beaten egg. Stir in the freshly chopped herbs.
3. Put the mixture on to a large buttered piece of foil and shape into a fat sausage, packing tightly. Scatter over the extra herb sprigs and wrap in the foil. Cool, cover and freeze until needed.
4. Cook on an upturned Swiss roll tin at 200°C (180°C fan oven) mark 6 for 45min from frozen, then unwrap the foil slightly and cook the nut roast for a further 15min until turning golden.
5. COOK'S TIP: Can be prepared well ahead and frozen.

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