The Big BOSH! Nut Roast

By BOSH! · 90 min

Ingredients

Instructions

1. Preheat the oven to 180C. Spread the mixed nuts on a baking tray and roast for 5-10 minutes. Let them cool, then roughly chop. Raise the oven to 200C and grease and line a loaf tin with greaseproof paper.
2. Peel and chop the parsnips. Boil them in a saucepan of salted water over medium heat until soft. Drain, let cool slightly, then mash.
3. Finely chop the red onion and sweat it in a frying pan with the olive oil and a pinch of salt until soft and translucent. Finely chop the garlic and chilli, add them to the pan and cook until soft.
4. Peel and grate the carrot and finely chop the mushrooms. Add them to the pan and cook until softened.
5. Add the veg stock, breadcrumbs, chopped thyme, sage, nutmeg and allspice to the pan and mix well.
6. Add the mashed parsnip and the chopped toasted nuts and mix well. Season with salt and pepper to taste.
7. Press the mixture into the lined loaf tin and cover with foil. Bake for 30 minutes covered, then remove the foil and bake for a further 30 minutes uncovered.

Summarized from BOSH!'s video. Watch it for the details.

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GarlicOnionCarrotMushroomRed onionBreadcrumbPine nutParsnip