Nigella Lawson Nut Roast Recipes

JAMIE OLIVER'S VEGETARIAN NUT ROAST

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4. Scrunch up a wet sheet of greaseproof paper, then use it to line all sides of an oiled 1.5 litre loaf tin, leaving a bit of overhang at the ends to help you lift out your nut roast later. Cook the quinoa according to the packet instructions, drain, tip into a mixing bowl and leave to cool. Meanwhile, wash and deseed the squash, peel the onions, trim the celery and chop it all into 2cm chunks. Place in a large roasting tray, crumble in the chestnuts, strip in the rosemary, add the paprika, oregano, a pinch of sea salt and black pepper, and 2 tablespoons of oil, then toss well. Roast for 40 minutes, roughly chopping the mushrooms and adding for the last 10 minutes. Remove the tray from the oven and tip everything into the quinoa bowl. Finely grate in half the lemon zest, add the breadcrumbs, then chop and add the apricots and nuts. Crack in the eggs and mixwell, then transfer to the lined loaf tin, piling it up high. Roast for 45 minutes, or until golden and gnarly. With 30 minutes to go, make the sauce. On the hob, heat 1 tablespoon of oil in a roasting tray on a medium heat. Leaving them joined at the stalk, halve the chillies lengthways, then add to the tray with the cinnamon for 5 minutes, stirring regularly. Meanwhile, peel and slice the garlic. Scoop the chillies and cinnamon out of the tray and put aside, then add the garlic, strip in most of the thyme leaves and cook for 5 minutes. Drain, chop and add the peppers, pour in the tinned tomatoes and 1 tin's worth of water, breaking up the tomatoes with a wooden spoon, then add the balsamic and a pinch of salt. Bring to the boil, then simmer for 20 minutes, or until thickened and reduced, stirring occasionally. Lift the nut roast out of its tin and sit it in the sauce, discarding the paper. Grate over the cheese, pop a chilli on top with the remaining thyme sprigs and drizzle with a little oil. Return the other chillies and cinnamon to the sauce. Roast for a final 15 minutes, then leave to sit for 5 minutes. Finely chop and stir as much of the chilli as you like into the sauce, slice up the nut roast and tuck in. CALORIES 464kcal FAT 21.2g SAT FAT 4.4g PROTEIN 16.9g CARBS 55.5g SUGARS 23.8g SALT 0.9g FIBRE 7.9g

PERFECT NUT ROAST

Steps:

• Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don't have a food processor, chop all the nuts as finely as you can.
• Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper.
• Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more.
• Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.
• Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
• Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.

THE UNION SQUARE CAFE'S BAR NUTS

Steps:

• Preheat the oven to 350 degrees F.
• Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
• In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
• Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.