Nut roast with melting middle
A twist on the classic veggie option.
✿ 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.
556 cals, 47g fat, 13.5g sat fat, 10g carbs