Nut Roast My take on the original Cranks’ restaurant classic. I generally double the quantity in order to feed a hungry family.
1 onion 1 small carrot (optional) 25g / 1 oz butter or margarine ½ tsp celery salt 225g / 8 oz mixed nuts 100g / 4 oz wholemeal bread 300ml / ½ pint vegetable stock or water 2 tsp Marmite or Bovril 1 tsp mixed herbs Handful fresh parsley (optional) A few drops of Worcestershire sauce (to taste) Salt and pepper to taste 1.
Preheat the oven to 180°C / gas mark 4.
2. Chop the onion and sauté in the butter. Grate the carrot and add that too, if using. Add the celery salt and fry until soft. 3. Grind the bread and nuts together in a dry food processor until quite fine. Add the fried onion mix and process more. 4. Heat the stock to boiling point and stir in the Marmite. Add to the mixture in the food processor, along with herbs, Worcestershire sauce and seasoning and process further. The mixture should be quite slack. 5. Turn the mixture into a baking dish or loaf tin and bake for 30 mins, or until golden brown.