1. Prepare the oven and tray
Heat your oven to 180/C. Line a 1.5 litre loaf tin with greaseproof paper.
2. Prepare your ingredients
Lightly beat the eggs, finely chop the mushrooms, celery, pepper, onion, and garlic. Grate the carrot and the cheese. Roughly chop the nuts.
3. Start frying
Add the olive oil and butter to a large frying pan and heat until the butter is melted. Add the celery and onion and cook until they soften.
4. Add the garlic and mushrooms
Stir in the garlic and the mushrooms. Cook for 10 minutes.
5. Add the pepper and carrot
Stir in the chopped pepper and grated carrot. Cook for three minutes.
6. Add the herbs
Stir in the oregano and paprika. Cook for about a minute.
7. Add lentils and liquids
Add the lentils and tomato puree and stir in for about a minute. Then, pour in the vegetable stock and simmer until the mixture reduces to a reasonably dry consistency (this should take around 20 minutes to half an hour). Turn off the heat.
8. Add the rest
As the mixture cools, stir in the breadcrumbs, the nuts, the cheese, and the eggs. Season to taste. Stir well, so that everything is nicely mixed in.
Spoon the mixture into your loaf tin, and smooth it down. Cover with foil and bake for 30 mins. Then, to brown the top, remove the foil and bake for a further 20 minutes.
And voila! A gorgeous Christmas nut roast is yours for the eating. Add a pinch of parsley to garnish, and serve with red wine/port gravy, a spicy tomato jus, or any other sauce which takes your fancy. Nut roast is a very versatile dish which will go well with any number of sauces. It also chills and reheats beautifully, so you can return to the leftovers on Boxing Day and they’ll be just as good as they were the day the loaf came out of the oven.
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