Pre-heat the oven to 190˚c
Very finely dice three quarters of a large Onion, 2 large Carrots, 2 medium sized Courgettes and 2 Garlic Cloves
Heat some Olive Oil in a pan and gently fry the chopped vegetables…
Meanwhile, in a food processor, whizz up the remaining quarter of an Onion, 1 Carrot, 1 Courgette and 1 Garlic clove (whizzing wise, you’re after something smaller than your finely diced veg but not totally pureed…)
Once the vegetables in the frying pan are soft and sweet, mix them up with the other ingredients in a large bowl; ie the cooked veg, the whizzed up veg, 75g Breadcrumbs, 150g chopped Nuts (Hazelnuts, Peanuts and Almonds), 1 beaten Egg… Add lots of Salt & Pepper and also some chopped Herbs (Marjoram, Parsley, Thyme etc would all work here).
Give everything a good stir. If it looks a bit dry, add another Egg. If it looks a bit wet, add a few more Breadcrumbs. You want something that sticks together a bit, but that isn’t too wet.
Line a loaf tin with some greaseproof paper and pack in your Nut Roast mixture. Smooth it over on the top (so it looks nice) and cover gently in foil. Cook for 30 minutes covered and then a further 15 minutes without the foil – you’re after something that smells delicious and is golden brown on top
Stand for 10 minutes before serving…. Sage & Onion gravy is great with this.