This is the gorgeous nut roast we have pretty much always had at Christmas, but it is lovely for Sunday lunch or any special occasion. It has a layer of tomatoes and parsley in the middle which makes it attractive, extra special and a little bit festive too. The meat eaters always have some as stuffing and since I discovered this gravy it has been the only one we ever make, for veggies and meat eaters alike.
100g/4oz ground hazelnuts (I’ve also done this with cashews too)
100g/4oz wholemeal breadcrumbs
1 finely chopped onion
2 large carrots, grated
3 sticks of finely chopped celery
1/4 pint of boiling water
tbs soya sauce
3 large tomatoes sliced, or a punnet of cherry tomatoes sliced
3 tbsp of chopped parsley
1. Mix together the nuts, sage, thyme and breadcrumbs
2. Heat the oil in a large pan or wok and fry the onion, carrot, clery and carrot until soft
3. Mix the hazel nuts and breadcrumbs into the vegetable mixture.
4. Dissolve the marmite and soy sauce in the water and add to the other ingredients.
5. Beat the egg and add.
6. Put half the mix in the loaf tin.
7. Layer with the tomatoes and parsley.
8. Top with the other half of the mix and cook at 350/180/Gas 4 for 35-40 minutes.
I love this gravy/brown sauce, just go gently with the salt and flavours as it is easy to over salt this.
1.5 oz/40g butter/1.s tbs of oil
i medium onion, finely chopped
2 sticks celery/half a tsp celery seed
1/2 tsp mustard powder
1pint veg stock
1 tsp thyme (2 if fresh)
1 bay leaf
1 tsp Marmite or 1 tsp Miso
1 tsp soya sauce
Pepper and Salt
1. Melt butter and fry onions for 5-7 minutes over a low heat with a tiny pinch of salt or microwave them for 2-3 minutes.
2. Add the celery and cook gently for a few minutes.
3. Sprinkle over the flour and mustard and cook this roux for 3-5 mins until golden brown.
4. Slowly add the stock and stir. Bring to the boil and then add thyme, bay, marmite or miso and soy sauce. Cook gently for 5-7 minutes.
5. Correct seasonings and reduce in a partially covered plan for 10 minutes.