Cornish Food Market

Nut Roast with Cranberry Sauce

Method

This recipe quantity will fill approximately a 3-pint / 2 litre volume tin. It can be made several days in advance and kept in the tin, uncooked, in the fridge. Serve with roast potatoes, parsnips and vegetarian gravy.

. Preheat oven to 150°C/300°F/Gas mark 2.
2. Line tin with non-stick baking parchment.
3. Divide the steamed spinach into two equal portions.
4. For the nut layer gently sauté onion in oil until soft. Grind nuts, bread and cooked onion together in a food processor or coffee grinder, to a fine consistency. Mix tahini, flour, soya milk, pepper, nutmeg, cloves and salt to a paste. Add to the nut mixture and combine thoroughly. The mixture will be fairly stiff, should hold together well, and be slightly sticky. Divide nut mixture into four equal portions.
5. Mix together the chestnut layer ingredients until thoroughly combined.
6. Place mixtures in alternating layers (nut, spinach, nut, chestnut, nut, spinach, and nut). Use a plastic spatula to press each layer down very smoothly, especially into the corners and sides of the tin.
7. Bake for 45 minutes then increase oven temperature to 200°C/400°F/Gas 6 and cook for a further 15 minutes to give a nice crust.
8. Turn out on a serving plate and decorate top of roast with cranberry sauce and whole chestnuts. Brush chestnuts and sides of roast with a little cranberry sauce to give a shine. Garnish serving plate with sprigs of
watercress.

Ingredients

450g fresh baby spinach, steamed
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3 medium onions, finely chopped
1tbsp soya oil
675g mixed nuts
350g soft white bread, crusts removed
3 tbsp tahini
3 tbsp plain wholemeal flour
180ml soya milk
1 tsp white pepper
1 tsp nutmeg
½ tsp ground cloves
½ tsp salt
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225g tin unsweetened chestnut purée
15g melted butter
1tbsp red wine
25g fine breadcrumbs
Salt and freshly milled pepper to taste
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