ingredients
serves 8
1/2 pound mixed white nuts, such as brazil, macadamia, pine nuts and blanched almonds
3 tablespoons butter, plus extra to grease
1 onion, peeled and finely chopped
1 garlic clove, peeled and crushed
2 1/2 cups fresh white breadcrumbs grated
zest and juice of 1/2 lemon
7/8 cup sage Derby or Parmesan cheese, freshly grated
4 ounce canned peeled chestnuts, roughly chopped
1/2 x 12 ounce can artichoke hearts, roughly chopped
salt and pepper
1 medium egg, lightly beaten
2 tsp chopped thyme, plus extra sprigs
2 tsp chopped sage, plus extra sprigs
2 tsp chopped parsley, plus extra sprigs
method
1. Whiz the nuts together in a food processor until ground; set aside.
2. Melt the butter in a pan and cook the onion and garlic for 5 - 7 minutes or until softened. Put into a large bowl and set aside to cool.
3. Add the ground nuts, breadcrumbs, lemon zest and juice, grated cheese, chestnuts and artichoke hearts. Season with plenty of salt and pepper and mix in the beaten egg to bind the ingredients together. Stir in the chopped herbs.
4. Put the mixture on to a large buttered piece of foil and shape into a fat sausage, packing tightly. Scatter over the extra herb sprigs and wrap in the foil. Cool, cover and chill for at least 2 hours or overnight, or freeze until needed.
5. Cook on an upturned Swiss roll tin at 200°C (180°C fan oven) for 35 minutes (or 45 minutes from frozen), then unwrap the foil slightly and cook the nut roast for a further 15 minutes until turning golden.
