Nut roast

Winter roasts recipe for 4 people, takes only 5 mins; recipe has olive oil, butter, onion, celery, garlic clove, chestnut mushroom, red pepper, carrot, oregano, smoked paprika, red lentil, tomato puree, vegetable stock, breadcrumb, mixed nut, egg, mature cheddar, flat-leaf parsley, extra virgin olive oil, garlic clove, rosemary and passata.

Nut roast

Nut roast

Recipe by Chef Soomro Course: Winter roasts


Prep time

30 mins


  • Red Pepper: 1 red pepper, halved, deseeded and finely diced
  • Flat Leaf Parsley: handful flat-leaf parsley, finely chopped
  • Garlic Clove: 2 garlic cloves, finely chopped
  • Extra Virgin Olive Oil: 2 tbsp extra virgin olive oil
  • Olive Oil: 1 tbsp olive oil
  • Onion: 1 large onion, finely chopped
  • Smoked Paprika: 1 tsp smoked paprika
  • Vegetable Stock: 300ml vegetable stock
  • Egg: 3 large eggs, lightly beaten
  • Carrot: 1 large carrot, grated
  • Butter: 15g butter
  • Red Lentil: 100g red lentils
  • Oregano: 1 tsp dried oregano
  • Tomato Puree: 2 tbsp tomato puree
  • Passata: 400ml passata
  • Rosemary: 1 sprig rosemary
  • Celery: 2 sticks celery, finely chopped
  • Breadcrumb: 100g fresh breadcrumbs
  • Chestnut Mushroom: 200g chestnut mushrooms, finely chopped
  • Mature Cheddar: 100g mature cheddar, grated
  • Mixed Nut: 150g mixed nuts such as walnuts, peacans, hazelnuts and Brazil nuts, roughly chopped


  1. Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
  2. Heat 1 tbsp olive oil and 15g butter in a largefrying panand cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
  3. Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
  4. Stir in 1 finely diced red pepper and 1grated carrotand cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
  5. Add 100g red lentils and 2 tbsp tomato puree and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
  6. Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
  7. Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
  8. Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
  9. Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
  10. Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
  11. Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
  12. To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
  13. It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.