Mrs Beeton’s Christmas Nut Roast Recipe

Mrs Beeton’s Christmas Nut Roast recipe delicious to make over the festive holidays and serve with your favourite trimmings. It can be made the night before, kept in the fridge overnight and cooked on the day of eating. Christmas nut roast is something different and a great alternative to a meat dish.

Serves 4

Ingredients

Vegetable oil for frying and roasting

1 onion, finely chopped 

2 cloves garlic, crushed

6 medium mushrooms, sliced 

15ml/1 tbsp plain flour, plus extra for coating

300ml/1/2 pint vegetable stock

175g/6oz finely chopped unsalted, unroasted nuts

175g/6oz breadcrumbs

1 tbsp soy or chilli sauce

2.5 ml/1/2 tsp dried herbs or

30ml/2 tbsp fresh herbs

Salt and pepper to taste

Instructions

1. Set the oven at 190*C/375*F gas5. Fry the onion over a moderate heat in a tablespoon of vegetable oil for 5 minutes or until soft and transparent. Add the garlic and sliced mushrooms. Cook until the mushrooms have released their juice.

2. Stir in the the plain flour, then slowly pour in the vegetable stock, stirring continuously. Bring to the boil, and simmer for 5 minutes. Stir in the nuts, breadcrumbs, soy or chilli sauce, herbs and seasoning.

3. Turn the mixture onto a floured board and shape into a loaf. Heat about a tablespoon of vegetable in a roasting tin in the oven. Dust the loaf with flour, place in the tin and bake for 40 minutes, basting occasionally.