Nut Roast with Cranberries
- 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
- Preheat the oven to 200°C/400°F.
- 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.