Every year for Christmas, the chef, aka the Ma makes a nut roast for me ‘the awkward vegetarian’. Now I’d just like to point out I do volunteer to cook, but while my brother is often stand-in or sous chef, I’m usually relegated to clean-up duties and alternate shifts with my Dad. My lack of success in being allowed to cook a full meal for my family reminds me of my attempts to get a solo singing part in my primary school plays - they always found something else for me to do. Ok, I just had to get that off my chest - back to the best ever vegetarian nut roast. The champion nut roast of Christmas 2021 - recipe from none other than Delia Smith.

Whoomp here it is;

Curried Nut Roast
serves 4

225g mixed hazel, brazil and/or walnuts, finely chopped
8 tomatoes, peeled and chopped
1 medium green peppers, de-seeded and finely chopped
2 medium onions, finely chopped
75g wholewheat breadcrumbs
1 clove of garlic, crushed
1 teasp dried or 2 teaspoons chopped fresh mixed herbs.
1 tbsp mild curry powder or 1 teaspoon hot madras curry powder
1 egg beaten
Olive oil
Salt and freshly–milled black pepper

Preheat oven to gas mark 7 / 425°F / 220°C
Grease a 7 inch/18cm square cake tin
Begin by gently frying the onions and chopped pepper in a little oil until they are softened (about 10 minutes).
Meanwhile, mix the nuts and breadcrumbs together in a large bowl, adding the garlic, herbs and curry powder. Then stir in the onions, pepper and tomatoes, mix very thoroughly and season. Now add the beaten egg to bind the mixture together.
6. Finally, pack the mixture into the prepared tin and bake for 30 to 40 minutes until golden.

A homemade tomato sauce is a perfect accompaniment for this. It’s also yummy served cold with a salad.

I almost forgot…Happy New Year Peeps!