NUT ROAST WITH MUSHROOM GRAVY

Not everyone wants meat at a festive feast and this nut roast is just right for a celebration at any time of year. It freezes well too, so can be a standby for when you want to show your veggie mates you love them.

Serves 8-10

300g (10½oz) spinach

50g (1¾oz) dried cranberries

50ml (2fl oz) oloroso sherry

1tbsp olive oil

15g (½oz) butter

1 onion, finely chopped

200g (7oz) chestnut mushrooms, finely chopped

1 large parsnip, coarsely grated 2 garlic cloves, chopped

1tsp dried sage

1 thyme sprig

Zest of 1 lemon

150g (5½oz) cooked freekeh or cooked spelt (from healthfood stores)

100g (3½oz) mixed nuts, chopped 100g (3½oz) cooked chestnuts, crumbled

25g (1oz) fresh breadcrumbs 3 eggs, beaten

Sea salt and black pepper

25g (1oz) butter

Cranberry sauce, to serve

For the gravy

1tbsp olive oil

15g (½oz) butter

1 shallot, chopped

250g (9oz) chestnut mushrooms, finely chopped

1 garlic clove, chopped

A few thyme leaves

100ml (3½fl oz) oloroso sherry 250ml (9fl oz) vegetable stock 50ml (2fl oz) single cream

Wash the spinach and put it in a saucepan. Heat gently until it has wilted down, stirring a couple of times, then drain well in a sieve. Leave to cool, then chop roughly. Put the cranberries into a small saucepan and cover with the sherry. Bring to the boil, remove the pan from the heat and set aside until the cranberries have plumped up and absorbed most of the sherry. Heat the

olive oil and butter in a frying pan. Add the onion and mushrooms and cook over a medium heat until any liquid coming out of the mushrooms has evaporated and the onion has softened. Add the parsnip and cook until the parsnip has reduced in volume and the onion has started to caramelise. Add the garlic, dried sage, thyme and lemon zest, then cook for a couple more minutes. Remove the pan from the heat and then leave the mixture to cool slightly.

Preheat the oven to 200°C/fan 180°C/gas 6. Line a 900g loaf tin with baking parchment. Put the freekeh or spelt grains into a large bowl along with the mixed nuts, chestnuts, breadcrumbs, spinach, cranberries, cooked vegetables and the eggs. Season well with salt and pepper and mix thoroughly. Spoon the

mixture into the lined loaf tin and dot the butter over the top. Smooth the mixture down, but don’t pack it too tightly. Cover with a layer of greaseproof paper and bake for an hour, until piping hot.

Meanwhile, make the gravy. Heat the olive oil and butter in a pan. Add the shallot and cook for several minutes, until it starts to caramelise around the edges. Add the mushrooms and cook them for 5 minutes, stirring regularly. Add the garlic and thyme, season well and cook for a couple of minutes. Turn up the heat and pour in the sherry. Allow it to bubble until almost completely evaporated, then add the stock. Simmer, covered, for 10 minutes. Stir in the cream just before serving. Slice the nut roast and serve with the gravy and cranberry sauce.

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