I’ve had some pretty bad nut roasts over the years. I always like them in principle but when they rock up all soggy and bland, they can be so disappointing. So I rarely eat them in restaurants now, but I do like to make them at home. I found this recipe recently on Amuse Your Bouche and have shamelessly used it. It’s lovely.
Ingredients such as the nuts, the beans or the herbs could be substituted at will depending on what is in your larder. I never, ever, cook this as a loaf. I like a crunchy nut loaf and so as the original recipe suggests, I tend to cook this and all other nut roasts on a shallow tray. OK, I often feel like I’m eating stuffing rather than ‘nut roast’ but crunch is so much more satisfying than soggy!
- 80g melted butter
- 65gplain flour
- 65gporridge oats
- 400gtin cannellini beans, drained (you could use butter or haricot beans)
- 2grated carrots,grated
- 100g grated cheddar cheese
- 100gwalnuts, chopped
- Chopped fresh parsley and thyme
- Salt and pepper
Prep: 10 minutes
Cook: 30 – 40 minutes
- Heat the oven to 190°C/Gas 5.
- Lightly grease a roasting tray (or loaf tin if you prefer a less crunchy loaf).
- Combine the melted butter, flour and oats in a large bowl and mix well.
- Add all of the remaining ingredients and mix well. Season and mix again
- Spread the mixture into your roasting tray and bake for about 30 minutes or until golden brown. Serve immediately and enjoy!
(yes I know there is a squirrel image below, but I only have one uninspiring image and so figured he’s cute and I guess that he’d probably enjoy this too)