Nut Roast with Port & Cranberry Sauce Topping
What you'll need:
FOR THE NUT ROAST
• 30g SPAR enjoy local butter
• 1 The Greengrocer’s onion, finely diced
• 2 The Greengrocer’s celery sticks, chopped
• 4 The Greengrocer’s garlic cloves, crushed
• 200g The Greengrocer’s mushrooms, chopped
• 1 large The Greengrocer’s carrot, grated
• 1 The Greengrocer’s red pepper, chopped
• 1 tsp oregano
• 1 tsp paprika
• 100g red lentils
• 300ml vegetable stock
• 150g fresh breadcrumbs
• 4 SPAR enjoy local eggs, beaten
• 200g SPAR enjoy local medium cheddar, grated
• 200g SPAR mixed nuts, chopped (pecan and hazelnuts are best)
FOR THE PORT & CRANBERRY SAUCE TOPPING
• 175ml port
• 50g caster sugar
• Zest and juice of 1 The
• Greengrocer’s orange
• 300g fresh cranberries
TO SERVE
• 2 tbsp honey
• 20 SPAR pistachio nuts, chopped
• 50g SPAR mixed nuts (pecans and hazelnuts are best)
Method:
FOR THE NUT ROAST
1. Using a large pan, melt the butter over a medium heat and fry off the onion and celery for 8-10 minutes
2. Add the garlic, mushrooms, carrot, red pepper, oregano and paprika to the pan and cook for a further 5 minutes
3. Next, add the red lentils and stock to the pan, bring to the boil then simmer for 25 minutes
4. Stir in the remaining ingredients and season with salt and pepper
5. Transfer the mixture to a non-stick loaf tin, cover the top with foil and bake for 1 hour at 200°C / 180°C Fan/ Gas 6
6. While the nut roast is baking add 2 tbsp of honey to a frying pan on a medium heat and stir in the nuts to glaze
7. Remove from the oven and allow to stand for 10 minutes before decorating with the honey glazed nuts. Finally, add the cranberry sauce topping
FOR THE PORT & CRANBERRY SAUCE TOPPING
1. Place all of the ingredients into a small saucepan, bring to a boil on a high heat
2. Reduce the temperature and simmer for 10 minutes