Nut Roast: 


·         1 medium onion, finely chopped

·         2 cloves of garlic, finely chopped

·         1 tbsp Biona Organic Coconut Oil

·         300g butternut squash, peeled and roughly chopped

·         200g carrots, roughly chopped

·         150g cashew nuts

·         150g cooked and peeled chestnuts

·         120g breadcrumbs

·         1 tbsp Biona Organic Tahini

·         1/2 tsp each of dried rosemary, sage and thyme

·         1 tsp yeast extract

·         1 tsp Biona Organic Tomato Puree

·         2 tsps paprika

·         Salt and freshly ground black pepper

·         Fresh herbs and cranberries to decorate



·         Preheat the oven to 180°C.

·         Fry the onion in the coconut oil until soft.

·         Add the garlic and fry gently for a further two minutes.

·         Steam or boil the carrots and squash until soft, mash thoroughly.

·         Grind the cashews and chestnuts in a food processor.

·         Mix all the ingredients together in a large bowl.

·         Press into a greased 900g/2lb loaf tin or ring mould.

·         Cover with foil and bake in the preheated oven for 1 hour.

·         Remove the foil and bake for a further ten minutes.

·         Leave to stand in the tin for 10 minutes.

·         Turn out onto a board.

·         Decorate with rosemary sprigs, fresh thyme and cranberries.






Windmill products used in this recipe