Nut Roast with Paired Veg
Gorgeous homegrown veg taken to the next level with Colman’s Mustard and Mustard Powder. It only takes a pinch to pack a punch and it’s glorious. Perfectly balanced by a bit of fragrant parsley with a cheeky bit of cheese to make it that much more indulgent – this nut roast knows how to holds its own against some of the very best British roasts.
Serves 4 - 6
Prep time: 30 mins Cook time: 1 hr 10mins
Ingredients:
- 200g sliced chestnut mushrooms
- 2 cloves garlic finely chopped
- 100g grated carrot
- 1 red pepper diced
- 1tsp dried oregano
- 1tsp smoked paprika
- 2tbsp tomato puree
- 100g red lentils
- 300ml vegetable stock
- 3 eggs
- 100g breadcrumbs
- 150g chopped mixed nuts
- 100g cheddar cheese
- Handful chopped parsley
- Colman’s cranberry sauce
- 1tsp Colman’s mustard powder
- Colman’s English Mustard
- Olive oil
- 20g butter
Method:
- Preheat oven to 180c
- Lightly oil a loaf tin and line with greaseproof / parchment paper
- Add oil and butter to a large pan, followed by chopped onion and two sticks of chopped celery. Allow this to soften
- Add mushrooms and chopped garlic, mix well and allow to soften
- Stir in grated carrot, red pepper, smoked paprika, dried oregano and sieve Colman’s mustard powder into the mix
- Add 100g of red lentils and 2tbsp of tomato puree. Mix well and pour over 300ml of vegetable stock. Allow this to simmer, stirring occasionally until the mixture becomes fairly dry. Add a dollop of Colman’s English mustard and allow to cool
- Move this mixture into a mixing bowl and add breadcrumbs, chopped mixed nuts, cheddar cheese, chopped parsley, 3 beaten eggs and season with salt and pepper. Mix well.
- Spoon the mixture into the loaf tin making sure you press to the corners
- Cover with foil and bake for 30 minutes, remove foil and cook for a further 20 minutes
- Allow the loaf to cool for 5-10mins before turning out to serve
