I adore this nut roast as it’s full of lovely flavour and gorgeous textures. My mum has been making this one (minus the cranberries) for years and it always goes down a storm. It’s a fantastic vegetarian option but I promise you even the most carnivorous of people will be digging into this, so make extra. I have already made this (it’s in the freezer) as well as a sausage and chestnut stuffing for Christmas Day as I like them both equally. Simply remove in Christmas Eve to slowly defrost in the fridge.
1 whole celery finely chopped
2 onion finely chopped
1 Apple peeled, cored and finely chopped
4 cloves garlic crushed
80g Bread crumbs
2 small eggs
2 tablespoons dried cranberries
Zest of 2 lemons juice of 1 1/2
2 tablespoons of dried cranberries
1 Bunch parsley finely chopped
1 teaspoon butter
Start by sautéing the onions until soft and translucent, add the garlic season and cook for 2 minutes. Add the celery and apple and cook until it starts to soften. Check the season.
Meanwhile place the peanuts in a ziplock bag and bash with a rolling pin until crushed into a rough crumble mixture.
Let the onion/celery mixture cool and then add all the other ingredients and stir until thoroughly combined. Spread onto an oven dish lined with parchment paper. Dot with butter and roast 210 degrees for 20-25 minutes.