NUTLOAF RECIPES

Steps:

• Heat the oven to 180C/ fan 160C/ gas 4 and 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 dried oregano and 1 tsp smoked paprika and cook for just a minute.
• Add 100g red lentils and 2 tbsp tomato purée 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.
• 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.
• Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
• Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
• 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 a little of the tomato sauce.
• To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
• It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

Steps:

• Preheat oven to 350°F.
• Sauté the onion in oil or butter until it begins to soften. Add the mushrooms and a pinch of salt and pepper, and cook until the mushrooms release their juices and become soft. Add the garlic and dried herbs, and continue to cook. When the pan begins to dry out again, add a good splash of red wine or sherry and cook until it is reduced. The contents should be moist but not swimming in liquid. Remove from the heat and let cool a little.
• While the mushroom mixture cools, butter or oil a 9-inch loaf pan and line with parchment paper or foil.
• In a large bowl, toss the brown rice and nuts together. In a separate bowl beat the eggs with the cottage cheese. Add the egg mixture to the rice/nut mixture, then stir in the cooled mushrooms, grated cheese and fresh herbs. Mix well. Taste for seasoning and adjust. (If you're worried about the raw egg, you can fry up a little patty to taste.)
• The mixture can be kept, covered, in the refrigerator at this point for no more than a day.
• Fill the loaf pan with the nut mixture, rap a few times on the counter to get rid of any air bubbles and smooth the top with a spatula. Decorate with slices of mushrooms, slices of bell pepper, or whole walnuts if desired. Place loaf pan on a baking tray.
• Bake for about an hour or until the loaf is firm (slightly longer if the mixture was refrigerated). Remove from the oven. Rest on a cooling rack for ten minutes, then lift the loaf from the pan using the excess parchment paper or foil. Peel off the parchment or foil and serve on a platter, garnished with fresh herbs.
• Serve with a mushroom gravy, accompanied by your favorite autumn vegetables.