Ultimate Nut Roast.
Packed with flavour and boasts a wonderfully moist texture thanks to the chestnuts and lentils. The black garlic cloves add a deep umami flavour, balanced out by sweet bursts of dried cranberry.
Method
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Heat butter (50 g) in a large pan and sweat onion (1), leek (0.5), carrot (1), and garlic (3 clove) until soft (about 10 minutes). Meanwhile, preheat the oven to 180°C/gas mark 4.
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Add chestnut mushrooms (100 g) and cook through, then add black garlic (2 clove), puy lentils (100 g), chestnuts (180 g), mixed nuts (100 g), dried cranberries (30 g), brown bread (100 g), and vegetable stock (150 g).
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Leave to simmer until the stock is completely absorbed, then flavour the mixture with orange (1), nutmeg, rosemary (1 tbsp), thyme (1 tbsp), salt, and pepper.
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Fold eggs (2) through the mixture then pack into a loaf tin lined with baking paper.
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Place in the oven and cook for 35-45 minutes, until browned and slightly crisp on the outside. Slice and serve immediately.