By George Dryden
THE BEST NUT ROAST IN THE WORLD…EVER!
- 2 chopped leeks
- 2 sticks celery
- Handful mushrooms (I use shitake)
- 4 large tomatoes (sautéed)
- 200g ground almonds
- 200g ground cashews
- 200g ground hazelnuts
- 100g breadcrumbs
- fresh parsley – 3 tbsp
- Paprika, basil, sage – 1 tsp each
- Tamari – 2 tbsp
- water – 3 tbsp
- Sauté the leeks and celery until soft on a low heat, add mushrooms and sauté some more.
- Put all sautéed veg into a bowl and mix well.
- Add all remaining ingredients except water and soy sauce. Mix well.
- Now add water if needed and soy sauce. Allow to stand for 10 mins
- Firmly pack into an oiled and floured loaf tin (if you’re using a silicone one, you don’t need to oil or flour it)
- Bake at 160 for about an hour. Check that it’s done by putting a skewer in the middle. If it comes out clean, it’s ready.
And to go with it, I’m rustling up what has become my go-to gravy recipe. It goes with anything and everything , and all without an additive or flavour enhancer in sight. This savoury nectar – devised by the wonderful Kris Carr – will have your traditional turkey gravy crying in the corner. Make oodles and then freeze the surplus for another time.
TIP: Leftovers? Either freeze, then when needed, defrost at room temperature and reheat in the oven at 200 c for 30 minutes, or until completely heated through. Or, refrigerate over night and crumble into a salad.