Nut Roast with Cranberry and Orange Sauce

Tasty dish perfect for Vegetarians. Can be made in advance, served hot or cold.


1. Chop the onions and fry.

2. Lightly toast the nuts in a moderate oven until golden brown.

3. Cool and whiz in a food processor until they resemble breadcrumbs.

4. Combine mixed nuts, onions, breadcrumbs, herbs, grated cheese, marmite, lemon juice, tomatoes and beaten egg.

5. Pour mixture into a well greased loaf tin.

6. Cook in the oven at 180°C (gas mark 4, 350°F)for about 45 mins until firm to touch and golden brown.

7. In the meantime, grate the orange peel, cut the orange in half and juice.

8. Place the juice and peel into a sauce pan with the cranberry sauce.

9. Bring to the boil and simmer for 5 mins.

10. Serve over the nut roast with roast potatoes (or mash) and traditional vegetables.



Egg 1
Chopped Tomatoes Drained 400g (1 can)
Lemon Juice 1 tsp
Marmite 1 tsp
Mixed Herbs 2 tbsp
Cheddar Cheese 3oz (75g)
Orange 1
Breadcrumbs 1oz (25g)
Chopped Mixed Nuts 9oz (250g)
Onions 4oz (100g)
Cranberry Sauce 1 jar (180g)

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