- Serves: 4-6
- Cook Time:
- Prep Time:
- Effort: medium
For the nut roast
- 235 g brazil nuts
- 80 g macadamia nuts
- 250 g bread
- 1/2 bunch parsley, leaves only
- 2 cloves garlic, peeled
- 155 g ground almonds
- 250 g wild mushrooms
- olive oil, for frying
- 2 onions, finely chopped
- 1/2 bunch sage, leaves only, finely chopped
- 1/2 bunch thyme, finely chopped
- 1/2 bunch rosemary, leaves finely chopped
- 2 red peppers, chopped
- 500 ml passata
For the roast vegetables
- 1 bunch baby or chantenay carrots
- 1 bunch baby beetroot
- 100 ml olive oil
- 2 cloves garlic, chopped
- 2 tbsp chopped rosemary
For the gravy
- 50 ml extra virgin olive oil
- handful dry porcini, mushrooms
- 1 carrot, chopped
- 2 sticks celery, chopped
- 1 red onion, chopped
- 4 cloves garlic, chopped
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 250 ml red wine
- 2 tbsp cornflour
- chutney, such as Knowes Farm pineapple and ginger
Tips and Suggestions
Aldo served his nut roast with chutney from Knowes Farm in East Lothian.
1. For the nut roast: preheat the oven to 180C/160C fan/gas 4.
2. Spread the Brazil nuts and macadamia nuts on an oven tray and roast for 15 minutes until golden, taking care that they do not burn. Remove from the oven and allow to cool. Increase the oven temperature to 230C/210C fan/gas 8.
3. In a food processor, blend together the bread, parsley and garlic cloves, transfer to a large mixing bowl and set to one side.
4. Process the cooled nuts in the food processor, until finely chopped and add to the mixing bowl with the bread mix. Stir in the ground almonds.
5. Process the wild mushrooms in the food processor, until finely chopped and add to the ingredients in the mixing bowl.
6. Heat a little olive oil in a heavy-based pan and fry the onions for 2 minutes until softened, then add the herbs and peppers and cook for a further 2 minutes. Add this mixture to the ingredients in the mixing bowl.
7. Stir in the passata and mix until well combined. Season to taste with salt and freshly ground black pepper.
8. Transfer the mixture to a baking tray or loaf tin and bake for 30 minutes. Remove from the oven, cover with foil and keep warm. Reduce the oven temperature to 190C/170C fan/gas 5.
9. For the roasted vegetables: arrange the vegetables on a baking tray, sprinkle over the olive oil, garlic, rosemary, a pinch of salt and freshly ground black pepper and bake for 20 minutes until cooked. While the vegetables are baking, prepare the gravy.
10. For the gravy: heat the oil in a heavy-based saucepan, add the mushrooms and cook for 3 minutes, before adding the carrot, celery, onion, garlic and herbs. Cook for 10 minutes, then stir in the red wine.
11. Cook until the wine has reduced and then add 2 litres of water and boil until reduced by half.
12. Remove the pan from the heat, pour the gravy into a blender, blend until as smooth as possible, then pour through a sieve and return to the pan over a low heat.
13. Mix the cornflour in 250ml water and slowly add to the gravy, whisking to ensure there are no lumps. Bring to the boil and season to taste with salt and freshly ground black pepper.
14. To serve, carve the nut roast into slices and accompany with the roasted vegetables and Knowes Farm chutney. Pour over the gravy or serve separately in a gravy boat.
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