Many people buy a pre-made one or purchase a packet mix, but this is such a quick simple recipe to make.
Ready in 45 minutes Serves 6
Remove from tin when cool. It is easier to slice when cold. Reheat slices as required on a tray in the oven or in the microwave. The nut roast freezes well.
For a gluten free version, gluten free breadcrumbs can be used. I’ve also made this using cooked quinoa (approx 80g) in place of the bread; this works really well.
I serve this with a rich gravy made with local cider. My favourite cider is Malvern Gold.
Heat oil in a saucepan and sauté the onion until golden. Add the cider. Stir well and add the stock or water and herbs. Bring to the boil then simmer on a low heat.
Add the cornflour and cold water mixture; stir well until the gravy has thickened. Season to taste, add more stock if required.
Can be blended to make smooth gravy. Freezes well.
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