Nut & Spinach Christmas Roast

In the true spirit of Christmas, I have been gifted this magnificent nut roast from the Executive Chef of La Résidence d’Angkor, in Cambodia. It was presented to me on a bed of chickpeas and steamed greens with a fresh salsa verde.

With Christmas fast approaching I wanted to see the year out giving my readers the opportunity to make, present and photograph this dish from your kind kitchen. I’ve provided a modern-spin on the Chef’s creation with my warm, rustic chickpea salad and I’m working on a vegan gravy, which I will post in the next few days. The rest is up to you for interpretation. I can’t wait to see what you guys come up with!

What you’ll need: (serves 4)
200g fresh spinach leaves
100g macadamia nuts
100g hazel nuts
50g walnuts
25g of unsalted cashew nuts
½ onion, finely chopped
1 carrot, grated
200g tomatoes, blanched, peeled, chopped
25g tomato confit an alternative is sun-dried tomatoes, but given it’s Christmas home-made confit makes the dish all that more special
½ teaspoon chopped coriander
½ teaspoon chopped sage
½ teaspoon finely chopped fresh mint
1½ teaspoon freshly chopped curly parsley
1 garlic clove, crushed
1 teaspoon vegetable stock concentrate
Sea salt flakes
Freshly ground black pepper
Loaf tin, grease proof paper, food processor

Nut and Spinach roast

How to prepare:
Preheat the oven to 180°C/350°F/gas mark 4

Blanch the spinach in boiling water, then drain it well and squeeze out all the water. Chop the spinach finely and set aside

Put the nuts in a food processor and pulse until finely chopped, but take care not to reduce them to a powder

Tip the nuts into a large mixing bowl and add the onion, carrot, fresh tomatoes, tomato confit, herbs, spinach, garlic, stock and seasoning, then mix and combine everything together well

Grease a loaf tin with olive oil and pour in the mixture. Cut a piece of greaseproof paper to fit the loaf tin, grease it and lay it over the top to stop it burning. Bake in the preheated oven for about 45 minutes until the nut roast is cooked through. Turn it out onto a plate for slicing