NUT ROAST WITH CRANBERRIES

Yields4 Servings

150 g cashew nuts

150 g hazelnuts

125 g cooked chestnuts

3 tbsp sunflower oil

2 onions finely chopped

2 celery stalks, finely chopped

100 g breadcrumbs

100 g cranberries

20 sage leaves, chopped

2 sprigs thyme, chopped

4 sprigs parsley chopped

Salt and freshly ground black pepper

Juice of 1 lemon

2 eggs, beaten

200 g spinach

200 g goats’ cheese

Preheat the oven to 180C/Gas 6; grease a 450g loaf tin; put the cashew nuts, hazelnuts and chestnuts into a dry frying pan and toast them over a moderate heat until the nuts are lightly browned

Put all the nuts into a food processor and pulse to coarsely chop them

Heat the oil in the pan and gently cook the onions and celery until soft; add the garlic, cook for another 2 minutes, then stir in the breadcrumbs; remove the pan from the heat

Put the onion mixture into a large bowl, add the nuts, cranberries and herbs; season with salt and pepper, then stir in the lemon juice and the eggs

Wash the spinach, then cook it in just the water clinging to the leaves for a few minutes until wilted; drain, then squeeze out any excess liquid

Spoon half the nut mixture into the loaf tin, pressing it down with the back of a spoon. Add the spinach, then spread the goats’ cheese on top of the spinach; spoon the remaining nut mixture on top

Pack the mixture down firmly and bake in the oven for around 30-40 minutes; leave the loaf to cool a little in the tin before turning out and serving

NUT ROAST WITH CRANBERRIES

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