It’s nothing new but the nut roast is still a good dish to serve vegetarian guests. This tasty take on the old favourite is delicious and looks lovely layered on a bed of Brussels sprout purée.
SERVES 4
● 3 tbsp butter, plus extra for greasing
● 1 onion, finely chopped
● 6 sage leaves, shredded
● 100g (3½oz) cooked chestnuts
● 100g (3½oz) walnuts
● 50g (1¾oz) breadcrumbs
● 100g (3½oz) black rice
● ½ nutmeg
● 2 eggs, beaten
● 1 large parsnip, chopped
● 50g (1¾oz) Brussels sprouts, shredded
● 2 tbsp cranberry sauce
FOR THE PURÉE
● 100g (3½oz) Brussels sprouts
● 1 tbsp olive oil
● Salt and pepper
METHOD
1. Cook the rice as per instructions. Once cooked, transfer into a large bowl.
2. Melt the butter in a large non-stick pan, add the onions and gently cook for 10 minutes until very soft.
3. Next, add the Brussels sprouts, chopped parsnip and sage and cook for 5 minutes.
4. Tip the mixture into the rice bowl and set aside to cool slightly.
5. Pulse the chestnuts, walnuts and breadcrumbs in a food processor until chopped fine, then transfer the nut mixture into the rice mixture bowl.
6. Now add the nutmeg, beaten eggs, 1 tsp salt and some pepper, and mix everything together well.
7. Grease a 900g (2lb) loaf tin with extra butter, then spread an even layer of cranberry sauce on the bottom.
8. Next, spoon in the nut roast mixture and push down well, ensuring the corners are filled.
9. Place the roast in a preheated oven at 180C/fan 160C/gas 4, for 1 hour.
10. Meanwhile, make the purée. Trim the Brussels sprouts, then blanch for 5 minutes until tender.
11. Drain, then pop into a food processor along with the olive oil, ½tsp salt and a bit of pepper. Blitz the sprouts until very smooth.
12. To serve, loosen around the sides of the nut roast loaf with a plastic knife, then turn out. Serve on a layer of Brussels sprout purée in slices with extra cranberry sauce.