Nut roast wreath

A great meat alternative to add to your Christmas feast that looks fantastic, too!

SERVES 12 PREP 30 MINS COOK 45 MINS

FOR THE WREATH:

✱ 25g butter, plus extra for greasing

✱ 2 onions, diced

✱ 200g brussels sprouts, shredded

✱ 1 leek, thinly sliced

✱ 1tbsp Marmite

✱ 200g cheddar, grated

✱ 180g cooked chestnuts, roughly chopped

✱ 200g mixed nuts, roughly chopped

✱ 200g fresh breadcrumbs

✱ 100g dried cranberries, roughly chopped ✱ 2tsp dried sage

✱ 1 egg, beaten

FOR THE GLAZE:

✱ 5tbsp cranberry sauce

✱ Juice and zest of 1 orange

✱ Root veg crisps, crispy sage leaves and toasted nuts to garnish (optional)

YOU WILL NEED:

✱ 24cm loose-bottomed tin, sides and base lined

✱ 12cm greased ovenproof bowl

1 The day before, heat the oven to 160C Fan/gas 4. Put a large frying pan on a medium heat. Melt the butter, add the onions and cook until soft. Add the leek and brussels sprouts, cook for a further 5 mins until softened.

2 Mix the Marmite with 5tbsp boiling water, add the to pan and cook for 2 mins.

3 In a separate bowl, add the remaining wreath ingredients. Add the leek mixture, combine and season well.

4 Put the ovenproof bowl upside down in the centre of the tin. Pack mixture tightly around it.

5 Bake for 45 mins until slightly golden and springy to touch. Cool, then cover and chill (in tin).

6 On Christmas day, reheat at 180C Fan/gas 6 for 30 mins. Turn out onto a serving plate. Heat the glaze ingredients in a pan over low heat until thick and glossy. Drizzle over the wreath. Garnish with the veg crisps, herbs and chopped nuts, if liked.

Per serving: 324 cals, 18g fat, 6g sat fat, 30g carbs