Nut roast

The perfect dish for the Big Sunday Lunch this autumn. Delicious served with a selection of roasted vegetables such as sweet potatoes, peppers, courgettes and red onion, alongside some tasty home made chutney.

Preparation Time: 25 minutes
Cooking Time: 1 hour 20 minutes
Serves 4-6

Ingredients:

350g carrots, sliced
250g butternut squash flesh (discard seeds and skin) roughly chopped
225g cashew nuts, lightly toasted
1 tbsp olive oil
1 red onion, chopped
1 clove garlic, finely chopped
150g fresh wholemeal breadcrumbs
1 tbsp tahini
1 1/2 tsp caraway or fennel seeds
1 tsp yeast extract
2 medium Freedom Food labelled eggs, lightly beaten
2 tbsp chopped flat leaf parsley

Method:

Preheat the oven to 180°C/160°C fan/350°F, Gas 4. Grease a loaf tin and line the base with a piece of foil.

Put the carrots and butternut squash in a pan and cover with boiling water. Cover and simmer for 10 - 15 minutes until tender. Drain and reserve 70ml of the cooking water. Mash the carrots and butternut squash.

Grind the cashews in a blender or processor. Heat the oil and cook the onion until soft,  but not coloured. Add the garlic and cook for another 1 - 2 minutes. Tip into a bowl and mix with the carrots and butternut, reserved carrot water, breadcrumbs, tahini, caraway seeds, yeast extract, egg and parsley.

Season well and spoon into the prepared loaf tin. Level the top and cover with foil. Bake for 1 hour, then remove the foil and cook for a further 10 minutes. Leave to stand in the tin for 10 minutes before turning out and slicing.  Serve with roasted vegetables and chutney

Recipe from the Freedom Food Celebrity Recipe Collection 2011