chestnut & sweet potato nut roast
serves 6
ready in:
1 hour and 30 minutes
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ingredients
110g fresh breadcrumbs from The Co-operative Meditteranean bloomer (400g loaf)
2 cloves garlic, chopped
1 tbsp olive oil
1 tsp fresh rosemary or 1/2 tsp of dried
1 handful of fresh basil, chopped
10 to 12 sun-dried tomatoes in oil, drained and chopped
225g tinned or vacuum-packed chestnuts
55g walnuts
1 egg, beaten
3 medium-sized sweet potatoes, cooked and mashed with a little butter
300g fresh spinach, cooked until gently wilted, drained, chopped and mixed with a little butter and grated nutmeg
Decorate with sun-dried tomatoes and fresh rosemary |
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method
Cook the onion and garlic in olive oil until soft and translucent. Combine all other ingredients (except sweet potato and spinach) in a bowl. Next add onion mix and stir in sweet potato and combine.
Grease 500g loaf tin and add half of nut mix. Then pile in spinach. Top with rest of nut mixture.
Cover with foil and bake for 30-40 minutes at gas mark 4/180°C/fan 160°C, remove foil for last 10 minutes to brown top. Leave to stand for 10 minutes before turning out.
Decorate with sun-dried tomatoes and rosemary. Serve hot with a gravy made with veggie stock, plain flour, a glass of white wine and 2 tbsps of redcurrant jelly.
nutritional values (approx. per serving)
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calories |
fat |
sat fat |
sugars |
salt |
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560 |
17.9g |
3.0g |
31.5g |
1.7g |
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