This dish is brilliant in the sense that it is a proper centrepiece and can be enjoyed by all, said chef Bettina Campolucci Bordi. It is equally as yummy the day after you make it and can also be transformed into a hash or squeezed between slices of bread for a sandwich.
Ingredients: serves eight
For the nut roast
- 2 parsnips (about 300g), peeled and cut into 3-4cm pieces
- ½ small swede (rutabaga) (about 200g), peeled and cut into 3-4cm pieces
- 1 small sweet potato (about 150g), peeled and cut into 3-4cm pieces
- 1 tablespoon olive oil
- 1 small leek (about 160g), washed and finely chopped
- 2 garlic cloves, chopped
- 1 small shallot, chopped
- 350g mushrooms (such as chestnut or oyster) chopped
- 50g herb leaves (such as rosemary, thyme and sage), finely chopped
- 120g cooked wholegrain rice (prepared according to the directions on packet)
- 200g cavolo nero or kale, de-stemmed and roughly chopped
- 120g ground almonds (almond meal)
- 160g walnuts, chopped (plus an extra handful, toasted, to serve)
- 4 tablespoons cold-milled flaxseed
- 2 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
For the sauteed cavolo nero
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- 200g cavolo nero or kale, torn into small pieces and stalks discarded
- 1 tablespoon olive oil
- pinch of salt
- 2 garlic cloves, chopped
- 2 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame seed oil
For the apple and cranberry compote
- 4 red apples (such as Braeburn or Royal Gala), unpeeled, cored and diced
- 100g fresh or frozen cranberries
- 3cm piece of fresh root ginger, grated
- 1 tablespoon maple syrup
- juice of 1 lemon
- 100ml water
Method
- Cook the parsnips, swede and sweet potato in a large saucepan of boiling water for about 20 minutes or until tender. Drain well, then roughly mash.
- Heat the oil in a large frying pan (skillet) and cook the leek, garlic and shallot for about 5 minutes until softened. Add the mushrooms, herbs and some salt and pepper, and fry for a further 5–10 minutes.
- Preheat the oven to 220°C (430°F/gas 8).
- Mix the vegetable mash, mushroom mixture, cooked rice, cavolo nero, ground almonds, walnuts and flax seeds together in a large bowl using a spatula until smooth.
- Line a 900g loaf pan with baking parchment, then add the mixture. You can also use a patterned, fancy, Christmas non-stick mould but I recommend brushing the inside with olive oil just for good measure (this cannot be lined with baking parchment as that would hide the pattern).
- Reduce the temperature of the oven to 200°C (400°F/gas 6), then roast the loaf in the middle of the oven for about 40 minutes.
- Remove the loaf from the oven, then lift out of the pan along with the paper (if using). Turn the loaf upside down onto a baking tray (pan) lined with baking parchment.
- Mix the tamari/soy sauce with the maple syrup and mustard, then baste the loaf before returning to the oven to bake for a further 15–20 minutes.
- To cook the cavolo nero accompaniment, massage the leaves with a little of the olive oil and a pinch of salt until soft.
- Preheat a medium frying pan (skillet), add a drizzle of olive oil and the garlic and fry the cavolo nero for 5 minutes. Add the tamari/soy sauce and sesame seed oil, then set aside.
- To make the compote, add the apples, cranberries, ginger, maple syrup and lemon juice to a large saucepan, then pour in the water. Bring to the boil and simmer for 10–15 minutes until the mixture is soft and chunky, and all the liquid has been absorbed.
- Once the nut roast is ready, allow to stand for ten minutes before serving.
- Serve on a platter with the sautéed cavolo nero and apple, cranberry and ginger compote, then top with some toasted walnuts.
Recipe from "Celebrate: Plant-Based Recipes for Every Occasion" by Bettina Campolucci Bordi, published by Hardie Grant (£20). To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk
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