Individual Nut Roasts (2024)

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Delicious and not difficult. Remember the cook’s mantra – mis en scene! That’s French and posh for getting all your ingredients and equipment out first. This makes cooking easier and more enjoyable. (No scrabbling around for a pan while something else is burning etc!!)

Top Tips

• The mixture can be made in advance and frozen then defrosted. Divide it into containers and bake, as in Stages 5 and 6 of the recipe.
• Cooked roasts can also be frozen. Pre-cook and freeze them in the tin(s) you intend to re-cook them in. Let them defrost completely then place in a medium oven – about 180ºC/350ºF/Gas Mark 4 for 12-15 minutes. Take care not to overcook them the second time around – cover with baking paper if they start to catch.

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Roasts

• 3 tbsp olive or other oil of choice
• 1 large onion, chopped quite fine (food process if desired)
• 2 medium tomatoes, roughly chopped or ½ tin chopped tomatoes
• ½ tsp allspice or nutmeg
• 30g/1oz wholemeal flour (3-4 tbsp) OR GF version, 2 tbsp arrowroot mixed with a little cold water
• 140ml/5fl oz vegan stock
• 2-3 tbsp soy sauce, preferably shoyu or GF tamari
• 250g/9oz mixed unsalted nuts of choice – we particularly like a hazelnuts, brazils and cashew mixture
• 85g/3oz wholemeal breadcrumbs, bought or home-made. GF option, eg Orgran GF Rice Crumbs
• 8 sundried tomatoes from a jar, chopped roughly with scissors
• 1 tsp dried mixed herbs
• 1 bunch fresh parsley, food processed or chopped
• 2 tbsp flax meal (ground flax/linseed – same thing!) mixed with 4 tbsp warm water to make a flax egg
• Salt and black pepper, to taste

Cranberry Sauce (optional)

• 200g fresh or defrosted frozen cranberries
• 2 tbsp soft dark brown sugar
• Splash of water if necessary

Optional Decorations

• Pine nuts or flaked almonds to scatter on the top plus fresh rosemary sprigs or fresh sage leaves

ALL KITTED OUT
Chopping board; sharp knife; measuring spoons; measuring jug; kettle; scales; food processor – full size or mini; scissors; small bowl and teaspoon to make flax egg; plastic boxes for prepped ingredients; colander to wash veg;

small containers for roasts of your choice – eg

• mini roast tins
• cutting rings + baking sheet (we used 8 x rings of 7cm/3 inch diameter and 1cm/½ inch deep
• ramekins
• muffin tins (or muffin cases inside muffin tins)

1. Chop the onion finely – by hand or in a food processor. Heat the oil in the pan then sauté (lightly fry) the onion until tender. Add the chopped tomatoes and cook for about 5 minutes.
2. Add the flour and cook it in to the mixture for a minute then stir in the stock, stirring constantly to avoid lumps. If using arrowroot mixture, add that in at Stage 4.
3. Preheat oven to 180°C/350°F/Gas Mark 4.
4. Food process the nuts by pulsing gradually. This technique stops the nuts from becoming a paste – you want some texture. Add the chopped nuts to the tomato and onion mixture together with all the other ingredients, including the arrowroot mixture if you’re making it GF. Mix very thoroughly.
5. Prepare your individual containers as appropriate – eg if using ramekins, oil them, if using muffin cases get them ready. Spoon the mixture evenly between the containers, pressing down with the back of a spoon or cutting ring presser.
6. Bake for 20-30 minutes, checking after 15 that the the nuts aren’t getting too brown. If they are, cover with baking paper for the rest of the cooking time.
7. Meanwhile, make the Cranberry Sauce. Add the washed cranberries plus the sugar to a saucepan. Bring to the boil, stirring well and cook until the cranberries have turned into a thick jammy sauce. Add a splash or two of water if they start sticking to the pan. Check the sugar quantities – you want the sauce to be tart but not too much – add another teaspoon or so of sugar if necessary. Set aside when done.
8. Test the centres of the roasts with a sharp knife or cake tester to check they are cooked sufficiently. If not, return to the oven for another few minutes.
9. Serve hot with all the trimmings.