NUT ROAST

 I went to Brighton for a long weekend and my host requested that I make my famous vegy nut roast: he had tasted it a while ago whilst on a visit in Cork. But as we partied hard and ate, out as one does, we didn’t get to eat at home. When the time came for chilling and a bit of home cooking, I didn’t fancy making a big meal so we had a simple Italian dinner. So, Brian I dedicate this blog to you. I usually have this dish with Sunday roast.


Sunflower Oil
3 cloves Garlic
1 large Onion
7 mushrooms, medium sized
3 large carrots, 4 medium.
75 grams cold bread converted to bread crumbs
(If you’re stuck use fresh 3 or 4  slices of sliced pan but please try make it
multi grain at least)
50 grams of walnut
75 grams of crunchy peanut butter
1 egg (vegans can leave this out and add tomato puree)
3 sprigs of thyme


Chop and fry onion and mushrooms for about 3 minutes.
Then add chopped garlic.
Grate carrots
When onion is transparent mix in bread-crumbs and carrots.
If you have whole walnuts break into bits and fry separate pan till dark brown.
Then add nuts and peanut butter
Add thyme, season with salt and pepper.
Mix all together and then add egg and mix.

Grease the inside of a small loaf tin and add mixture

Pre-heat oven to 200 degrees Celsius / 400 Fahrenheit / Gas Mark 6.
Roast in an over for 20 mins

If you have no nuts use beans and have a bean roast instead or use
beans and nuts.