Nutty Loaf Roast

This is a luxurious recipe bursting with textures and flavours that will bring a smile to your face. You’ll feel you’ve gone back in time when rustic loaves were real crowd-pleasers. It’s great for adjusting to seasonal changes, and it’s packed full of goodness.

This is a great Sunday lunch but packs a punch as a quick left-over meal served with salad or steamed vegetables. Enjoy this 70s Throwback Nutty Loaf Roast with garlicky tomato sauce.

Serves 4

Preparation time: 2 hours

For the loaf 

A couple of tbsp olive oil

1 white onion – finely chopped

1 red onion – finely chopped

2 fennel (or celery) – finely chopped

2 garlic cloves – crushed

300 g mixed mushrooms – sliced

1 red pepper – finely diced

1 large carrot – grated

1 courgette – grated

1 tsp dried mixed herbs

1 tsp of mild chilli powder

1 tsp paprika

200 g of lentils of choice and kidney beans, white beans

2 tbsp tomato purée

300 ml vegetable stock

100 g dried breadcrumbs

150 g mixed unsalted nuts of choice

A handful of grated cheese of choice

A handful of fresh parsley, thyme and dill – finely chopped

3 eggs – lightly beaten

For the tomato sauce 

2 tbsp olive oil 

2 garlic cloves, crushed and then sliced 

A handful of fresh rosemary, parsley, dill, thyme 

400g passata in a glass jar

How to cook 

1. Preheat your oven to 180°C/160°C fan/gas mark 4.
2. Lightly grease the base and sides of a 1.5-litre loaf tin (where possible, avoid non-stick cookware).
3. Heat the olive in a large frying pan and sweat the onions, fennel and/or celery on low to mid heat for about 5-10 minutes until they are soft and release a sweet smell.
4. Add garlic and mixed mushrooms and gently fry for 10 minutes. Add the pepper, grated carrot and courgette, mixed herbs, chilli and paprika and fry gently for 5 minutes.
5. Add lentils, beans and tomato purée and fry for 1 minute.
6. Add vegetable stock and simmer over a very gentle heat for 30 minutes until all the liquid has been absorbed so it looks like a paste. Set aside to cool a little.
7. Add breadcrumbs, chopped mixed nuts, grated cheese, fresh herb, beaten eggs and a pinch of salt and pepper and stir well until all the ingredients form a doughy mixture.
8. Spoon the mixture into the greased loaf tin and gently press down into shape. Don’t compress too much; you want to keep some air in the mixture.
9. Cover with foil and bake for 30 minutes, then remove the foil and bake for a further 20 minutes until risen and firm.
10. For the tomato sauce, gently heat the olive oil, add garlic cloves and fresh herbs and sweat. Add the passata and a pinch of salt and pepper. Simmer gently for 20 minutes.
11. Remove the loaf from the oven and cool (10 minutes) then turn it onto a plate or serving board.
12. Cut in slices, pour tomato sauce on top and serve with roasted or steamed vegetables – yum!

Tip

If you have leftovers cut into slices and freeze them for a ready-made meal

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