The classic vegetarian main course, perfected by one of Britain's best-loved cooks.
Mary Berry proves she’s more than just a star baker with this tasty nut roast – a great vegetarian main course to serve with all the trimmings of a Sunday roast. This rich, earthy and, of course, nutty recipe can be made up to two days in advance and the leftovers are just as delicious eaten cold. Using roast aubergine strips to line the tin gives the nut roast its structure, as well as a dramatic colour contrast, while the slight bitterness of the aubergine provides a great flavour contrast with nuttiness of the roast. Swap Cheddar for a plant-based alternative to make this dish vegan.
- 1 medium aubergine
- Olive oil
- Salt and freshly ground pepper
- 40g (1.5oz) butter
- 1 small onion, finely chopped
- 2 celery sticks, finely chopped
- 1 garlic clove, crushed
- 175g (6oz) shelled mixed nuts (such as Brazils, pine nuts, blanched whole almonds), chopped in the processor, but not too finely
- 50g (2oz) shelled pistachio nuts, roughly chopped
- 100g (4oz) fresh white breadcrumbs
- Grated rind and juice of half a lemon
- 100g (4oz) mature Cheddar, grated
- 100g (4oz) frozen chestnuts, thawed and roughly chopped
- 2 eggs, beaten
- 4tbsp chopped fresh parsley
- Sprigs of fresh flat-leaf parsley, to serve
- You'll also need:
- 900g (2lb) loaf tin, 19 x 17 x 9cm (6½ x 3½ x 3½in) base
Preheat the grill, and oven to 200ºC/Fan 180ºC/Gas 6 and then line a loaf tin with foil and oil lightly.
Slice the aubergine thinly, lengthways. Arrange on a large oiled baking tray in a single layer, brush or drizzle with olive oil and season with salt and pepper. Cook under the hot grill for 5-7 mins each side until the aubergine has softened and is beginning to turn golden. The aubergine will cook to a deep brown once in the oven, so don’t worry about getting too much colour at this stage. Once you have turned the aubergine slices over, do keep a close eye on them as the second side will colour more quickly than the first side. Allow to cool slightly.
Use the aubergines to line across the base and sides of the prepared loaf tin, all slices going in the same direction.
Melt the butter in a medium pan, add the onion, celery and garlic and cook, stirring occasionally, untill soft, about 10 mins. Spoon into a large bowl and leave to cool.
Add the remaining ingredients to the bowl with plenty of seasoning, and stir well to mix.
Spoon into the loaf tin, pressing the mixture down firmly. Fold the ends of aubergine over the top of the filling and cover the tin with the foil.
Cook in the preheated oven for 50 minutes to 1 hour. Turn out on to a serving plate, remove the tin and garnish with sprigs of flat-leaf parsley.
Slice thickly to serve.
Top tip for making Mary Berry's nut roast
If you’ve got leftover nut roast and want to serve it the next day, it can be reheated in both the microwave or oven. For the best result we’d recommend warming through in the oven to make sure its just as soft on the inside and crisp on the outside as it was when originally served. Reheat at 180o°C/Fan 160°C/Gas 4, for 50 mins to an hour, until piping hot.
If you’d rather serve your leftover nut roast cold then do so. Nut roast cold is just as delicious as it is hot and can add another variation to the dish. You could try and crumble it over a freshly prepared salad for a nutty twist? Or mash into your bubble and squeak mix to make the ultimate vegetarian bubble and squeak.