Beetroot nut roast

More colourful and veg-packed than your average nut roast, this vegan dish will be popular with everyone.

Serves 6 • Ready in 1 hr

3tbsp olive oil

1 onion, chopped

2 leeks, washed and chopped 200g butternut squash, peeled and chopped

100g white breadcrumbs

150g mixed nuts, ground in a food processor

2tbsp each chopped fresh sage and thyme

200g cooked beetroot, chopped Sage leaves, to garnish

Balsamic glaze (optional)

1 Heat the oven to 200C/gas 6. Grease and line a 500g loaf tin with baking paper. Heat the oil in a large pan, add the onion, leeks and butternut squash and cook gently for 8 mins to soften. Cool slightly, then tip all but 2tbsp of the mixture into a food processor.

2 Add the breadcrumbs. Reserve 30g of the ground nuts and add the rest to the food processor with the sage and thyme. Add all but 2tbsp of the beetroot, season and pulse to combine.

3 Tip the mixture into the loaf tin and bake for 30 mins. To serve, stir-fry the reserved squash mixture, nuts and beetroot to warm through. Turn out the loaf, top with the stir-fried mix and a few sage leaves. Drizzle with a little balsamic glaze, if liked.

Per serving: 300 cals, 18g fat, 3g sat fat, 23g carbs >>

TIP Use cooked beetroot from a vacuum pack but avoid any in vinegar