Paul Fawkesley

Nut roast

  • Serves 4
  • Adapted from a recipe by Bob Andrew

ingredients

  • 1 tbsp extra virgin olive oil (optional)
  • 1 celery stick, finely chopped
  • 100g (1½ cups) chestnut mushrooms, coarsely grated or finely chopped
  • 200g (2 cups) butternut squash, coarsely grated
  • 50g (⅓ cup) quinoa, rinsed
  • 150ml (⅔ cup) vegetable stock
  • 120g (generous ½ cup) canned Puy lentils or green lentils
  • 60g (½ cup) walnuts, roughly chopped
  • 60g (½ cup) skinned hazelnuts, roughly chopped
  • 80g (⅓ cup) cooked chestnuts, roughly chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp tamari or soy sauce
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • ½ tbsp chopped fresh rosemary leaves
  • 1 tsp fresh thyme leaves
  • 1 tsp ground coriander
  • Sea salt and freshly ground black pepper
  • 1 red onion, finely sliced
  • 1 tbsp brown rice miso
  • 500ml (2 cups) vegetable stock
  • 1 tbsp cornflour
  • Red wine vinegar, to taste

method

  1. Preheat the oven: Set it to 180°C/Fan 160°C/350°F/Gas 4.
  2. Cook the celery: Warm the oil (or a few tablespoons of water) in a large saucepan. Add the celery and cook gently for 5 minutes until softened.
  3. Add mushrooms and squash: Stir in the mushrooms and squash, and cook gently for another 10 minutes until softened. Add a dash more water if needed to prevent sticking.
  4. Cook the quinoa: Pour in the quinoa and vegetable stock. Bring to a simmer and cook for 10–12 minutes until the quinoa is tender and most of the stock has been absorbed.
  5. Combine remaining ingredients: Remove from the heat and stir in the remaining ingredients (lentils, nuts, chestnuts, garlic, tamari, tomato purée, balsamic vinegar, herbs, and spices). Mix well, breaking up the lentils. Adjust seasoning with salt and pepper if necessary.
  6. Bake the loaf: Transfer the mixture to a 500g (1lb) loaf tin. Use a fork to flatten and smooth the top. Bake for 30 minutes, or until slightly coloured and crisp on the top.
  7. Cook the onion: Place the sliced onion in a saucepan with 4 tablespoons of water. Cook over gentle heat for 15 minutes until completely soft and starting to colour. Add a dash more water if needed to prevent sticking.
  8. Simmer the miso and stock: Stir in the miso and add the vegetable stock. Bring to a gentle simmer.
  9. Thicken the gravy: In a small bowl, mix the cornflour with just enough cold water to form a paste. Stir this into the gravy and return to a simmer until thickened. Use more cornflour if you prefer a thicker gravy. Taste and season with salt and pepper. If it needs sharpness, add a dash of red wine vinegar.
  10. Cool and serve: Remove the nut roast from the oven and set it aside to cool for 5 minutes. Run a knife around the sides, then turn it onto a board and serve in generous slices.