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Easy nut roast
Fruit and vegetables
1
onion
, chopped
3
garlic
cloves, grated
1 tsp finely chopped
rosemary
(or ½ tsp dried
rosemary
)
300g/10½oz flat or portabello
mushrooms
, roughly chopped
small bunch
thyme
, leaves picked
small bunch
sage
, leaves chopped, plus extra whole leaves for garnish
1 unwaxed
lemon
, finely grated zest only
2
leeks
, thinly sliced
Tins, packets and jars
125g/4½oz cooked
Puy lentils
(tinned or vacuum packed is fine)
Cooking ingredients
2 tbsp
oil
300g10½oz
mixed nuts
125g/4½oz cooked mixed grains, (quinoa, wheatberries,
barley
, etc., from a vacuum pack)
75g/2½oz soft
breadcrumbs
, plus extra for garnish
40g/1½oz
pine nuts
(optional)
100g/3½oz
dried apricots
, chopped
2 tbsp
soy sauce
salt and freshly ground
black pepper
, to taste
Dairy, eggs and chilled
butter
, for greasing and frying
75g/2½oz
emmental
, grated
50g/1¾oz vegetarian
Parmesan
-style cheese, grated
6 large
eggs
, beaten
Other
100ml/3½fl oz
white wine
Back to recipe
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