Pistachio, Leek and Chestnut Nut Roast
This festive pistachio, leek and chestnut nut roast is hearty, flavourful and perfect for Christmas dinner. It has a lovely chunky texture from the pistachios and chestnuts, with softened leeks and bread helping everything hold together.
Ingredients
1 tbsp olive oil
2 leeks, finely sliced
180–200 g cooked chestnuts
150 g shelled pistachios, plus a small handful for the top
100 g bread, torn into pieces
1 tbsp tomato purée
1 tbsp soy sauce or tamari
1 tsp dried mixed herbs or sage
Salt and black pepper
100–150 ml vegetable stock, added gradually
Equipment
- Blender or food processor
- Loaf tin
- Baking paper
Method
- Preheat the oven to 180°C and line a loaf tin with baking paper.
- Heat the olive oil in a frying pan and gently cook the sliced leeks until soft.
- Add the chestnuts, pistachios and bread to a blender or food processor. Pulse until everything is broken down but still has some texture. You do not want it completely smooth.
- Transfer the mixture to a large bowl and add the cooked leeks, tomato purée, soy sauce, herbs, salt and pepper.
- Gradually add the vegetable stock, mixing as you go. Add just enough for the mixture to hold together when pressed.
- Spoon the mixture into the lined loaf tin and press it down firmly. Scatter a few extra pistachios over the top.
- Bake for 30–40 minutes, until the top is golden and the nut roast feels firm.
- Leave it to rest in the tin for around 10 minutes before carefully turning it out and slicing.
Serving suggestion
Serve warm with roast potatoes, seasonal vegetables, gravy and all your favourite Christmas dinner sides.
Make ahead
You can prepare the mixture in advance, press it into the loaf tin and keep it covered in the fridge until you are ready to bake it.
Storage
Store leftovers in an airtight container in the fridge and reheat thoroughly before serving.
Shop what I use
I use a blender or food processor to get the perfect texture for this recipe, along with a simple loaf tin and baking paper.
