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 […]
End of preview...
Want to read more?
To read this article you must be a registered subscriber to Kitchen Garden magazine.
You can also Subscribe to the great value Kitchen Garden Prime today and get access to:
•The exclusive content of this site
•Kitchen Garden magazine delivered to your door every month
•Kitchen Garden digital edition straight to your iPad
•Plus over ten years of back issues.