Christmas Nut Roast

4.79 from 38 votes

A festive nut roast with chestnuts, walnuts, cashews and dried apricots, baked in a loaf tin until it slices cleanly. Easy to make ahead and freeze.

Prep Time20

Cook Time45

Resting Time10

Total Time1 5

Course: Dinner

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Equipment

Ingredients

180 g roasted chestnuts vacuum packed, such as Merchant Gourmet
150 g walnuts
100 g cashews
100 g dried apricots halved (or dried cranberries)
1 small red onion finely chopped
2 large garlic cloves crushed
1 large carrot grated
1 large parsnip grated
2 large sprigs rosemary finely chopped
Small handful fresh thyme finely chopped
130 g plain flour (I use gluten free)
135 ml water
Salt and pepper
3 sage leaves optional
2 tbsp chia seeds optional (or ground flaxseed)

Metric - US Customary

Instructions

Preheat your oven to 200°C fan (220°C conventional, gas 7). Add the chestnuts, walnuts, cashews and apricots to a food processor and blend into crumbs (roughly 1 minute).
Now, grate the carrot and parsnip and finely chop the garlic, onion and herbs (rosemary and thyme).
In a large mixing bowl add the nut mixture, flour, finely chopped red onion, crushed garlic, chia seeds, grated carrot, grated parsnip, finely chopped herbs and a large pinch of salt and pepper.
Toss with your hands without pressing it together.
Add the water and start pressing it together until fully combined, then allow it to sit for 10 minutes.
Line a bread baking tin with baking paper and grease with olive oil or coconut oil. Place 2 or 3 sage leaves in the bottom of the tin (if using) before pushing all the mix into the tin and pressing it down firmly. Bake for 45 minutes until golden and firm to the touch (ovens vary, so keep an eye on it). Remove from the oven, take it out of the tin and allow it to rest for 10 minutes (this is important to help it firm up and slice better). Use a very sharp knife when slicing.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Allow to cool, then store in an airtight container in the fridge for up to 2 days. Reheat, covered with foil, until steaming hot all the way through.

To Freeze: Allow to cool, cut into slices, wrap in foil and freeze for up to 3 months. Reheat slices from frozen in the oven for 30 minutes until steaming hot all the way through.

Tip 1: Make sure the mixture has enough moisture, which helps it to bind when baked.

Tip 2: A food processor helps to get the nuts into the right consistency.

Tip 3: You can make the mix up to 2 days in advance and keep it covered in the fridge, or bake it a day or two ahead and reheat it on the day.

Nutrition