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.
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.
Add the gruyère, eggs and dried cranberries, season and mix well.
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.
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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