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Nut Roast with Cranberries

Serves 8


    • 1 tbsp olive oil
    • 3 medium leeks, finely sliced
    • 4 rosemary sprigs, leaves only, roughly chopped
    • 6 thyme sprigs, roughly chopped
    • 3 cloves garlic, finely chopped
    • 250g chestnut mushrooms, finely chopped
    • 5 sage leaves, roughly chopped
    • 600g mixed pecans, cashews and hazelnuts
    • 150g Gruyère cheese, grated
    • 3 eggs
    • 150g dried cranberries
    • Salt and pepper
    • A little butter, to grease
    • 125g frozen cranberries, thawed
    • 3 or bay leaves, to decorate, optional


  1. Preheat the oven to 200°C/400°F.
  2. Heat the oil in a frying pan; fry the leeks, rosemary and thyme for a few minutes until softened. Add the garlic and cook for 1 minute. Add the mushrooms and sage, cook for 2 minutes then remove from the heat; transfer to a large bowl and leave to cool.
  3. Place the nuts on a baking tray and toast in the oven for about 8 minutes. Leave to cool then chop finely before adding to the leek mixture.
  4. Add the gruyère, eggs and dried cranberries, season and mix well.

  5. Grease a 2lb loaf tin and line with baking parchment. Transfer the mix to the tin and cook for 50-55 minutes. The nut roast should feel firm and a skewer inserted into the middle should come out clean. Cook for a further 10-15 minutes if required.
  6. Cool in the tin for 5 minutes before turning out and removing the baking parchment. Decorate with the thawed cranberries and the bay leaves and serve immediately.

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