SERVES 6. HANDS-ON TIME 30 MIN, OVEN TIME 1 HOUR, PLUS SOAKING
Assemble the nut roast and cook the sauce up to a day ahead, allow both to cool completely, then cover and chill until needed. Bring to room temperature and complete the recipe to serve.
Use a combo of any nuts you like instead of walnuts and almonds. Use a vegetarian blue cheese in the sauce instead of the Garlic & Herbs Boursin – we like stilton or cambozola.
• 30g dried porcini mushrooms
• 100g fresh white breadcrumbs
• Splash of vegetable oil
• 1 onion, finely chopped
• 1 carrot, grated
• 1 celery stick, finely chopped
• 1 parsnip, grated
• A few fresh thyme sprigs, plus extra to garnish
• 250g chestnut mushrooms, thinly sliced
• 2 garlic cloves, crushed
• 250g pack ready-cooked quinoa
• 60g walnut halves, roughly chopped
• 60g blanched almonds, roughly chopped
• 75g vacuum packed cooked chestnuts, chopped
• 2 medium free-range eggs, beaten
• 2-3 pickled walnuts, finely chopped
• 3 tbsp chopped fresh parsley
FOR THE SAUCE
• 20g butter
• 20g plain flour
• 400ml milk
• 75g Garlic & Herbs Boursin (or other soft cheese with herbs)
• 50g mature cheddar, grated (check it’s vegetarian if you need it to be)
YOU’LL ALSO NEED…
• 1 litre loaf tin, greased with vegetable oil and fully lined with compostable baking paper
1 Put the dried mushrooms in a heatproof bowl, cover with 250ml freshly boiled water, then set aside for 10 minutes to rehydrate.
2 Put the breadcrumbs in a separate bowl and strain over the liquid from the soaked mushrooms. Roughly chop the soaked mushrooms and set aside.
3 Heat a splash of oil in a large saucepan or casserole and gently fry the onion, carrot, celery, parsnip and thyme for 10-12 minutes until softened. Add the soaked and fresh mushrooms and the garlic, then cook for a further 5 minutes to soften.
4 Heat the oven to 180°C/160°C fan/ gas 4. Remove the pan from the heat, then stir in the soaked breadcumbs and the remaining ingredients with some salt and pepper until mixed.
5 Spoon the mixture into the prepared loaf tin and squash down to make sure it’s tightly packed, then cover with a piece of foil (see Make Ahead). Bake for 45 minutes, remove the foil, then return to the oven for 10-15 minutes until browned and a knife pushed into the centre comes out clean. Leave in the tin for 5-10 minutes, then turn out onto a serving plate and scatter with fresh thyme.
6 Meanwhile, melt the butter in a large heavy-based pan over a medium heat. Whisk in the flour for 1-2 minutes until smelling toasty, then gradually add the milk, whisking well between additions. Bubble for 5 minutes, whisking frequently, to make a thick sauce. Stir in the cheeses until melted, then season to taste (see Make Ahead). Serve alongside the nut roast.