Nut roast with melting middle

A twist on the classic veggie option.

SERVES: 6

✿ 100g (3½oz) pecan nuts

✿ 100g (3½oz) Brazil nuts

✿ 60g (2oz) blanched almonds

✿ 2tbsp pumpkin seeds

✿ 30g (1oz) unsalted butter

✿ 3 small onions, finely chopped

✿ 2 garlic cloves, chopped

✿ 150g (5oz) Red Leicester cheese, half grated, half cut into 6 cubes

✿ 2tsp soy sauce

✿ 1tsp sherry vinegar

✿ ½tsp English mustard powder

✿ 3tbsp chopped flat-leaf parsley

✿ 1tbsp thyme leaves

✿ 3 large eggs, beaten

✿ 500g can cherry tomatoes, drained

1 Grease 6 dariole moulds, lining

bases and sides with baking paper. Toast nuts and pumpkin seeds in a dry frying pan, then pulse in a food processor until finely chopped.

2 Melt the butter in a small pan and gently cook the onions and garlic for 5 mins. Heat the oven to 180C/ Gas 4. In a large bowl, combine the nut mix with the onion mix and all the remaining ingredients (except the cheese cubes). Season and mix well.

3 Fill the moulds with the mixture to three-quarters full, put a cube of cheese in the centre of each and cover with the rest of the mix. Bake for 30 mins then leave to cool for 5 mins before turning out. Serve with cranberry sauce and festive veg.

Per serving

556 cals, 47g fat, 13.5g sat fat, 10g carbs