Name: Superb nut toast with a spicy tomato chutney lift
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 5
Ingredients: 1 tbsp olive oil; 15g butter; 1 large onion, finely chopped; 2 sticks celery, finely chopped; 2 garlic cloves, finely chopped; 200g chestnut mushrooms, finely chopped; 1 red pepper, halved, deseeded and finely diced; 1 large carrot, grated; 2 tbsp Calder’s Kitchen Spicy Tomato Chutney; A handful each of fresh Parsley &amp; Oregano; 1 tsp smoked paprika; 100g green or red lentils; 300ml vegetable stock; 100g fresh breadcrumbs; 150g mixed nuts such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped; 3 large eggs, lightly beaten

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September 17, 2024

Very satisfying dish for all seasons and perfect for the modern day Sunday roast.

Superb nut toast with a spicy tomato chutney lift

Rated 5.0 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

65 minutes

This is an easy to make, simple, but outrageously good nut roast, adapted from a BBC Good Food recipe. Full of flavour and we've included some of our Spicy Tomato Chutney into the mix along with fresh herbs for a bit of extra zip!

A great addition to veggie options either as a midweek meal or Sunday roast served with all the trimmings.

Image of Superb nut toast with a spicy tomato chutney lift

Ingredients

1 tbsp olive oil
15g butter
1 large onion, finely chopped
2 sticks celery, finely chopped
2 garlic cloves, finely chopped
200g chestnut mushrooms, finely chopped
1 red pepper, halved, deseeded and finely diced
1 large carrot, grated
2 tbsp Calder’s Kitchen Spicy Tomato Chutney
A handful each of fresh Parsley & Oregano
1 tsp smoked paprika
100g green or red lentils
300ml vegetable stock
100g fresh breadcrumbs
150g mixed nuts such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
3 large eggs, lightly beaten

Directions

Line the base and sides of a 1.5 litre loaf tin with parchment paper.
Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp fresh oregano and 1 tsp smoked paprika and cook for just a minute
Add 100g of lentils and 2 tbsp Calder’s Kitchen Spicy Tomato Chutney and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool. Heat the oven to 180C/ fan 160C/ gas 4
Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with either a home made tomato sauce or Sunday roast trimmings and gravy.

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