This nut roast is jam-packed full of nuts and is flavoured with Worcestershire sauce, sherry vinegar and mustard, making it one of the tastiest nut roasts you'll ever make.
- 400g tin tomatoes
- 100g pecan nuts
- 100g Brazil nuts
- 100g blanched almonds
- 150g strong cheddar cheese
- 5 shallots
- 1 tbsp. butter
- 2 tbsp. pumpkin seeds
- 2 cloves garlic
- 3 eggs
- 1 tbsp. Worcestershire sauce
- 1 tsp. sherry vinegar
- 1 tsp. English mustard powder
- 1 tbsp. chopped sage leaves
- Small handful chopped fresh parsley
- Salt and pepper
Toast the nuts in a dry frying pan until golden brown. Whiz them in a food processor until finely chopped.
Finely chop the shallots and mince the garlic cloves. Heat the butter in a frying pan and cook the shallots and garlic until softened, around five minutes.
Grease a baking tin or loaf tin and preheat the oven to 180C.
Combine the nuts, shallots, garlic, tomatoes, cheese, pumpkin seeds, Worcestershire sauce, sherry vinegar, eggs, mustard powder, sage leaves and parsley.
Season well with salt and pepper and then press the mixture into the prepared tin.
Cook the nut roast for 45 minutes or until golden, then cool slightly before cutting into slices.