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Nut roast

Nut roast

Yields 4 Servings
occasions
Dinner
dairy ingredients
Cheese
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Nut roast

INGREDIENTS

DIRECTIONS

1
Pre-heat the oven to 180. You will need a 900g (2 lb) baking tin, I like to use silicon ones.
2
Blitz the nuts in a food processor until they look like roughly chopped breadcrumbs. Tip the nuts into a large mixing bowl, add the cheese, apricots and eggs and stir to combine.
3
Heat the oil in a large frying pan over a medium heat.
4
Add the leeks, onion, potato and herbs and cook for about ten minutes, stir frequently.
5
Tip the cooked vegetables into the bowl with the nut mixture.
6
Stir well to combine and scrape the mixture into the loaf pan. Bake for about 30 minutes until the loaf is firm when gently pressed.
7
Remove the nut roast from the oven and leave to cool in the loaf pan for 10 minute.
8
Carefully remove the nut roast from the pan, slice and serve. This goes great with stir fried veggies!

Ingredients Checklist

Instructions

1
Pre-heat the oven to 180. You will need a 900g (2 lb) baking tin, I like to use silicon ones.
2
Blitz the nuts in a food processor until they look like roughly chopped breadcrumbs. Tip the nuts into a large mixing bowl, add the cheese, apricots and eggs and stir to combine.
3
Heat the oil in a large frying pan over a medium heat.
4
Add the leeks, onion, potato and herbs and cook for about ten minutes, stir frequently.
5
Tip the cooked vegetables into the bowl with the nut mixture.
6
Stir well to combine and scrape the mixture into the loaf pan. Bake for about 30 minutes until the loaf is firm when gently pressed.
7
Remove the nut roast from the oven and leave to cool in the loaf pan for 10 minute.
8
Carefully remove the nut roast from the pan, slice and serve. This goes great with stir fried veggies!
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