Preparation : 15 min. Cooking time : 60 min.

8

Ingredients

• 3 onions, finely chopped
• 1 tbsp soya oil
• 675g mixed nuts, e.g. almonds, walnuts, pecan nuts, pistachios, chopped
• 350g white breadcrumbs
• 3 tbsp tahini
• 3 tbsp plain wholemeal flour
• 180ml Alpro soya alternative to milk
• 1 tsp nutmeg, grated
• ½ tsp ground cloves
• salt and pepper
• 225g unsweetened chestnut purée
• 1 tbsp red wine
• 275g fresh spinach
• 55g cranberries

Preparation

Heat the oil in a pan and gently fry until soft. 
In a large bowl mix together the nuts, breadcrumbs and cooked onion. 
Mix tahini, flour, Alpro soya alternative to milk, nutmeg, cloves and seasoning to a paste.  Add the nut mixture and combine thoroughly.  The mixture will be fairly stiff, should hold together well, and be slightly sticky. 
Mix together the chestnut and red wine until thoroughly combined.  Cook the spinach with 1 tbsp water for about 5 minutes in a large pan until lightly wilted.  Drain the spinach to remove any excess liquid.  Line a 26cm x 14cm x 9cm tin with non-stick baking parchment.  Spoon one third of the nut mixture into the tin, pressing each layer down with the back of a spoon. 
Follow by the spinach, a further layer of nuts, followed by a layer of chestnut and cranberries. 
Top with the remaining nut mix. 

Extra information

Cook at 150°C/300°F/Gas mark 2 for 45 minutes, increase to 200°C/400°F/Gas mark 6 and cook for a further 15 minutes to give a nice crust.
Serve the nut roast with a selection of seasonal vegetables and cranberry sauce.