How do you make a nut roast without any sort of oil or egg to bind it? This recipe uses apple sauce. It’s not the most exciting thing I’ve ever made but it was reasonably tasty and filling. The tartness of the cranberry and apple sauce saved it from being bland.
300g mixed nuts
Good bunch of fresh sage
1 cup apple sauce (see below)
Cranberry and apple sauce
1 punnet of fresh cranberries
2 cooking apples
Heat the oven to 180C.
Wash the cranberries and put them on the hob on a low heat with a tablespoonful of water. Core and dice the apples (I don’t bother to peel them) and microwave for 5 minutes until they form a sauce. Reserve 1 cup of sauce for the nut roast and add the rest to the cranberries. It’s done when it looks more like a sauce than a fruit salad – about ten minutes. Leave it to cool.
In a food processor mix the nuts, sage and onion then fold in the apple sauce.
Line a loaf tin with baking paper and place the nut mix into the tin, patting it down. Bake for 40 minutes. Allow to rest for 5 minutes before slicing.
The photo is mostly of the mashed potato and veg because sadly, it was badly lacking in appearance points. In fact it looked like a soft turd: not one to make for a dinner party unless your guests are into amusing comparisons to the Bristol Stool Chart.