White Nut Roast with Artichokes

Ingredients

• 40 g butter (Plus a little extra for buttering the foil)
• 1 onion (Finely chopped)
• 1 garlic (Clove, crushed)
• 225 g mixed white nuts (Brazil nuts, macadamia nuts, pine nuts, and almonds; ground)
• 125 g fresh white breadcrumbs
• 1 lemon (Zest and juice)
• 75 g sage Derby cheese (Alternatively use Parmesan or a vegetarian alternative; grated)
• 125 g canned peeled chestnuts (Roughly chopped)
• 0.5 390 g can artichoke hearts (Peeled, canned, and roughly chopped)
• salt (To taste; season generously)
• black pepper (To taste; season generously)
• 1 egg (Medium, lightly beaten)
• 2 tsp parsley (Chopped)
• 2 tsp sage (Chopped)
• 2 tsp thyme (Chopped)

Steps

1. 1

   Melt the butter in a pan over medium heat. Add the finely chopped onion and crushed garlic and cook for 5 minutes, until softened. Transfer the cooked onion and garlic to a large bowl.

2. 2

   Add the ground mixed nuts, breadcrumbs, lemon zest and juice, grated cheese, chopped chestnuts, and chopped artichoke hearts to the bowl. Season generously with salt and black pepper, then mix in the lightly beaten egg. Stir in the chopped parsley, sage, and thyme. Preheat the oven to 200°C/400°F/gas mark 6.

3. 3

   Place the mixture on a sheet of lightly buttered foil and shape it into a thick sausage, packing the mixture tightly. Wrap it in the foil and leave it to cool. At this stage, the wrapped roast may be frozen until needed.

4. 4

   Bake the wrapped roast for 25 minutes, or for 45 minutes if cooking from frozen. Unwrap the foil slightly and continue cooking for a further 15 minutes, or until the roast is golden brown.

Notes

The article states that this roast goes particularly well with a simple bread sauce. If frozen, bake for 45 minutes before unwrapping slightly and continuing for a further 15 minutes. The source does not specify a cooling time before serving.

Nutrition per serving

• main
• vegetarian
• roast
• oven-baked
• make-ahead
• freezer-friendly
• Sunday lunch