Hearty Nut Roast and Onion Gravy
Servings Prep Time
4-6people 30minutes
Cook Time
1hour
Servings Prep Time
4-6people 30minutes
Cook Time
1hour
Ingredients
  • 200grammes fresh baby spinach
  • 275grammes unsalted mixed nutsif possible include walnuts, cashews and brazils
  • 1 large onionfinely chopped
  • 1 large carrotgrated
  • 200grammes tinned chopped tomatoes
  • 50grammes sundried tomatoesin olive oil, drained and chopped
  • 100grammes gruyere cheesegrated
  • 1 Egg
  • 1tsp fresh mintchopped
  • 2tbsp fresh parsleychopped
  • 2tsp fresh sagechopped
  • 1clove crushed garlic
  • 1tsp vegetable stock concentrate
  • salt and pepperto taste
Onion Gravy
  • 3large onionspeeled, quartered and thinly sliced
  • 30grammes Butter
  • 30grammes Plain flour
  • 100mls red wine
  • 500mls vegetable stockmade up per instructions
  • 1tsp fresh sagefinely chopped
Instructions
  1. Preheat the oven to 180°C/gas mark 4. Blanch the spinach in boiling water, then drain it well and squeeze out all the water. Chop the spinach finely and set aside.
  2. Tip the chopped nuts into a large mixing bowl and add the onion, carrot, tinned and sundried tomatoes, egg, cheese, sage, mint, parsley, spinach, garlic, stock and seasoning, then mix everything together well.
  3. Spray some frylight all over the inside of a loaf tin and pour in the mixture. Cut a piece of greaseproof paper to fit the loaf tin and lay it over the top to stop it burning. Bake in the preheated oven for about an hour until set. Remove, leave to stand for a few minutes and turn out onto plate.
Onion Gravy
  1. While the nut roast cooks, spray a small pan with frylight and sweat the onions for at least 20 minutes until soft and velvety.
  2. Add the butter and once melted add the flour. Cook the onion roux for a minute or two, stirring all the time.
  3. Add the red wine and still stirring cook for another minute or so.
  4. Add the stock, and mix well until smooth: all the onions make this a very forgiving sauce so don’t worry too much about lumps. Stir gently while bringing to the boil and once thickened add the sage. Leave on a low simmer until ready to serve the nut roast.