20 minPrep Time
1 hr, 15 Cook Time
1 hr, 35 Total Time
- 50g (2oz) peeled chestnuts, chopped
- 50g (2oz) Brazil nuts
- 50g (2oz) pecan nuts
- 35g (1¼oz) whole, blanched almonds
- 15g (½oz) unsalted butter
- 2 tablespoons pumpkin seeds
- 3 shallots, finely chopped
- 2 medium free range eggs
- A garlic clove, finely chopped
- 1 teaspoon soy sauce
- ½ teaspoon English mustard powder
- 2 tablespoons chopped flat-leaf parsley
- ½ tablespoon roughly chopped sage leaves, roughly chopped
- 1 x 200g tin chopped tomatoes, drained
- 75g (3oz) strong hard cheese
- 4 x 100g (4oz) mini loaf tins
- Alternatively, 1 x 450g (1lb) loaf tin.
- Other than the chestnuts, toast all the other nuts (except the chestnuts) as well as pumpkin seeds in a dry frying pan. Place over medium heat until golden in colour. After they have cooled down, put them in a food processor and chop finely. However, ensure that you don’t end up pureeing the nuts. Melt your butter in a small frying pan, sweating the shallots as well as garlic until soft.
- Preheat oven to 180ºC, 160ºC fan, 350ºF, gas 4. Grease your tins, lining the base as well as sides with baking parchment. Ensure you grease the parchment. In a large bowl, combine the nut mixture with the cooked shallots and remaining ingredients. Season and mix well.
- Place the mixture into your tins. Bake for 20 minutes. Check it is cooked through with a fork or a cooking needle. Cook for a further five or ten minutes, if not cooked through. Turn out on a plate, peeling away the parchment. Serve with warm cranberry jelly.
- Nut roasts freeze very well. If you make the nut roast the day ahead, you can re-heat in the microwave.