Mary Berry's nut roast recipe

Mary Berry’s nut roast can be prepared ahead and is also great served cold with chutney and salad. 

This meat-free main is perfect for vegetarians this Christmas but we’re sure everyone will want a slice. Serve it as a festive main course or as part of your buffet spread for Boxing Day or New Year’s Day. Mary serves it with a rich Italian tomato sauce but you can opt for classic gravy if you prefer. 

Ingredients

• 1 medium aubergine
• Olive oil
• 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
• 4 tbsp chopped fresh parsley
• Sprigs of fresh flat-leaf parsley, to serve
• Italian tomato sauce, to serve (optional) 

Method

1. Preheat the grill, and oven to 200C (180C fan, Gas 6). Line a 900g (2lb) loaf tin, 19 x 17 x 9cm (6½ x 3½ x 3½in), with foil and oil lightly.
2. 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.
3. Use the aubergines to line across the base and sides of the prepared loaf tin, all slices going in the same direction.
4. Melt the butter in a medium pan, add the onion, celery and garlic and cook, stirring occasionally, until soft, about 10 mins. Spoon into a large bowl and leave to cool.
5. Add the nuts, breadcrumbs, lemon rind and juice, cheese, chestnuts, beaten egg and chopped parsley to the bowl with plenty of seasoning, and stir well to mix.
6. Spoon into the lined 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. 
7. Cook in the oven for 50 minutes to 1 hour. Turn out onto a serving plate, remove the tin and garnish with sprigs of flat-leaf parsley.

Watch how to make Mary Berry's nut roast

Top tips for making Mary Berry's nut roast

If you want to serve your nut roast again the next day, it can be reheated in both the microwave and oven. For the best result, we’d recommend warming through in the oven to make sure it's just as soft on the inside and crisp on the outside as it was when originally served. Reheat at 180C (160C fan, Gas 4) for 50 mins to an hour, until piping hot.

Mary Berry's Christmas Collection: Over 100 Fabulous Recipes and Tips for a Hassle-free Festive Season by Mary Berry (Headline, £30) - View at Amazon

For tips on a foolproof turkey, canapes, and a full festive timeline to keep your cooking schedule on track, Mary has all the answers in this Christmas collection. 

We also have a vegan nut roast if you would prefer or our sweet potato nut roast is another popular option with the meat-free crowd. For more Mary Berry recipes we have plenty of options for you to browse including lots of sweet options too!