Christmas Nut Roast
1 red onion, diced
0.5 leek, sliced
1 carrot, diced
3 garlic cloves, sliced
180g pack of cooked chestnuts, chopped roughly
100g chesnut mushrooms, chopped
100g put lentils, cooked
100g mixed nuts, chopped
30g dried cranberries, chopped
100g brown bread, torn into small pieces
150g vegetable stock
1 orange, zested
1 tbsp rosemary
1 tbsp thyme leaves
2 eggs, beaten
Salt and pepper to taste
Step 1: Preheat the oven to 180°C.
Step 2: Heat the butter to a large pan adding the onion, leek, carrot and garlic for 10 minutes or until soft.
Step 3: Add the mushrooms, lentils, chestnuts, bread, cranberries, nuts and stock. Leave to simmer until the stock is absorbed, the. Add the rosemary, thyme, orange zest, salt and pepper.
Step 4: Add the beaten eggs into the mixture.
Step 5: Line a loaf tin with baking paper and pack the mixture in. Cook for 35-45 minutes or until browned and crispy on the outside.