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Nut loaf

This nut loaf recipe from Tom Hunt is the perfect veggie alternative for Sunday lunch
nut loaf

Tom Hunter, executive chef at The Scarlet Hotel in Mawgan Porth, shares his next-level nut loaf recipe

www.scarlethotel.co.uk

Oven temp    180°c/gas 4
  • Olive oil 1 tbsp
  • Butter 50g
  • Onion 1 large, finely chopped
  • Garlic 2 cloves, finely chopped
  • Celery 2 sticks, finely chopped
  • Leek 1, finely chopped
  • Button mushrooms 200g, finely chopped
  • Red pepper 1, finely diced
  • Carrot 1, grated
  • Smoked paprika 1 tsp
  • Puy lentils 100g
  • Tomato puree 2 tbsp
  • Fresh rosemary and thyme 1 sprig, chopped leaves
  • Vegetable stock 250ml
  • Fresh breadcrumbs 100g
  • Davidstow cheddar 100g, grated
  • Mixed nuts 150g, chopped
  • Eggs 3
  • Parsley and chives
  1. Pre-heat the oven to 180°c/gas 4 and line a loaf tin with parchment paper.
  2. Heat the oil and butter in a large frying pan and cook the onion, garlic, celery and leek until they start to soften. Add the mushrooms and cook for around 10 minutes.
  3. Add the red pepper, carrot and paprika and cook for a few more minutes.
  4. Add the lentils, tomato puree, rosemary, thyme and stock and simmer until most of the liquid has been absorbed and the mixture is fairly dry. Allow to cool.
  5. Mix in the breadcrumbs, cheese, nuts and eggs. Season and add the parsley and chives.
  6. Put the mixture in the tin and push down into the corners and pat down the top. Cover with tin foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes until golden and firm.
  7. Allow the nut loaf to cool slightly in the tin, then turn out to slice.

Supported by

Indy Cafe Cookbook Volume 2

You will need

  • Olive oil 1 tbsp
  • Butter 50g
  • Onion 1 large, finely chopped
  • Garlic 2 cloves, finely chopped
  • Celery 2 sticks, finely chopped
  • Leek 1, finely chopped
  • Button mushrooms 200g, finely chopped
  • Red pepper 1, finely diced
  • Carrot 1, grated
  • Smoked paprika 1 tsp
  • Puy lentils 100g
  • Tomato puree 2 tbsp
  • Fresh rosemary and thyme 1 sprig, chopped leaves
  • Vegetable stock 250ml
  • Fresh breadcrumbs 100g
  • Davidstow cheddar 100g, grated
  • Mixed nuts 150g, chopped
  • Eggs 3
  • Parsley and chives

Method

  1. Pre-heat the oven to 180°c/gas 4 and line a loaf tin with parchment paper.
  2. Heat the oil and butter in a large frying pan and cook the onion, garlic, celery and leek until they start to soften. Add the mushrooms and cook for around 10 minutes.
  3. Add the red pepper, carrot and paprika and cook for a few more minutes.
  4. Add the lentils, tomato puree, rosemary, thyme and stock and simmer until most of the liquid has been absorbed and the mixture is fairly dry. Allow to cool.
  5. Mix in the breadcrumbs, cheese, nuts and eggs. Season and add the parsley and chives.
  6. Put the mixture in the tin and push down into the corners and pat down the top. Cover with tin foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes until golden and firm.
  7. Allow the nut loaf to cool slightly in the tin, then turn out to slice.
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  • Olive oil 1 tbsp
  • Butter 50g
  • Onion 1 large, finely chopped
  • Garlic 2 cloves, finely chopped
  • Celery 2 sticks, finely chopped
  • Leek 1, finely chopped
  • Button mushrooms 200g, finely chopped
  • Red pepper 1, finely diced
  • Carrot 1, grated
  • Smoked paprika 1 tsp
  • Puy lentils 100g
  • Tomato puree 2 tbsp
  • Fresh rosemary and thyme 1 sprig, chopped leaves
  • Vegetable stock 250ml
  • Fresh breadcrumbs 100g
  • Davidstow cheddar 100g, grated
  • Mixed nuts 150g, chopped
  • Eggs 3
  • Parsley and chives
  1. Pre-heat the oven to 180°c/gas 4 and line a loaf tin with parchment paper.
  2. Heat the oil and butter in a large frying pan and cook the onion, garlic, celery and leek until they start to soften. Add the mushrooms and cook for around 10 minutes.
  3. Add the red pepper, carrot and paprika and cook for a few more minutes.
  4. Add the lentils, tomato puree, rosemary, thyme and stock and simmer until most of the liquid has been absorbed and the mixture is fairly dry. Allow to cool.
  5. Mix in the breadcrumbs, cheese, nuts and eggs. Season and add the parsley and chives.
  6. Put the mixture in the tin and push down into the corners and pat down the top. Cover with tin foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes until golden and firm.
  7. Allow the nut loaf to cool slightly in the tin, then turn out to slice.

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