Nut roast recipe | Good Food

1 tbsp olive oil
15g butter
1 large onion
finely chopped
2 sticks celery
finely chopped
2 garlic cloves
finely chopped
200g chestnut mushrooms
finely chopped
1 red pepper
halved, deseeded and finely diced
1 large carrot
grated
1 tsp dried oregano
1 tsp smoked paprika
100g red lentils
2 tbsp tomato purée
300ml vegetable stock
100g fresh breadcrumbs
150g mixed nuts
such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
3 large eggs
lightly beaten
100g mature cheddar
grated
handful flat-leaf parsley
finely chopped

For the tomato sauce

2 tbsp extra virgin olive oil
2 garlic cloves
finely sliced
1 sprig rosemary
400ml passata

Method

step 1
Line the base and sides of a 1.5 litre loaf tin with parchment paper.
step 2
Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
step 3
Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
step 4
Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
step 5
Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool. Heat the oven to 180C/ fan 160C/ gas 4.
step 6
Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
step 7
Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
step 8
Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
step 9
Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
step 10
Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
step 11
Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
step 12
To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
step 13
It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.