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Nut & Linseed Roast

Recipe

Serves:  6 people | Prep time:  15 minutes | Cooking time:  70 minutes

British | Vegetarian | Main

Ingredients

  • 120g Linseed with Goji Berries, Sunflower & Pumpkin Seeds
  • 100g Hazelnuts
  • 100g Salted Peanuts
  • 300g Carrots, chopped
  • 1 Red Onion, chopped
  • 150g Chestnut Mushrooms, chopped
  • 2 slices Brown Bread
  • 2 Large Eggs
  • 100g Medium Cheddar Cheese, grated
  • 60ml Red Wine
  • 2 tsp Paprika
  • 2 tsp Dried Thyme
  • Black Pepper
  • 2lb 20 x 10cm Loaf Tin
  • Greaseproof Paper

Method

  1. Pre-heat the oven to 190°C/375°F/Gas Mark 5.
  2. Line the bottom and sides of the loaf tin with some greaseproof paper.
  3. Break up the bread into small pieces and add to a food processor along with the nuts, carrots and onion.
  4. Pulse until all finely chopped – do this in 2 lots if it’s too much for the machine.
  5. In a large bowl, mix the eggs with the cheese, then add the linseed and the chopped mushrooms, the seasoning and herbs and whisk in the red wine.
  6. Add the nut mixture and mix well.
  7. Pour all the mixture into the tin and bake in the oven for approx. 60 minutes until a skewer poked into the centre comes out clean and the roast feels solid.