Festive Nut Roast with Mushroom Gravy
Knife, chopping board, mixing bowl, baking tray, saucepan, frying pan, loaf tin with parchment and foil, hand blender, zip lock bag and rolling pin (to crush nuts).
Preheat Oven to 190degC
Toast nuts for 7 mins, then roughly crush them (a bag with rolling pin works well)
Chop mushrooms into small cubes, fry them in a pan with a little oil till browned, then remove from pan.
Chop onion, carrot and celery into small cubes, add to frying pan and saute until onion is translucent.
Crush garlic and chop herbs and spinach and add to the pan.
Now add the crushed nuts, chopped chestnuts and breadcrumbs.
In a jug, mix the passata, soy sauce, veg stock powder and mustard.
Add this to the mix, and combine well.
Finally whisk the eggs and grate the cheese and add these too.
Prepare a loaf tin with parchment, and oil the base and sides.
Arrange some sage or rosemary leaves at the bottom for decoration, then add the nutty mix, pressing down well.
Cover with foil and bake in middle of oven for 50-60 mins, (until knife comes out clean)
Remove foil and return to oven to brown off for 10 mins if necessary.
Allow to cool slightly before cutting.
200g mixed nuts
50g cooked chestnuts
50g fresh spinach
1 large onion
1 large carrot
2 celery stalks
4 garlic cloves
1 handful either or all (sage, thyme, rosemary)
1 tbsp soy sauce
2 tsp veg stock
1 tsp mustard
100g cheddar / gouda cheese
25g dried mushrooms (porcini)
2 cloves garlic
500 ml veg stock
2 tbsp soy sauce
1 tsp miso paste
1 tbsp cornflour (or plain flour)
1 tsp each rosemary and thyme