Nut loaf

This nut loaf recipe from Tom Hunt is the perfect veggie alternative for Sunday lunch
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
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

Supported by

food newsletter banner
  • You will need
  • Method
  • 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.

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.
Supported by
Indy Coffee Box
food newsletter banner
Supported by
Indy Coffee Box

Supported by

Indy Coffee Box

recipes with similar ingredients

It seems there are no more recipes with the same ingredients
Supported by
Driftwood Spas Brewery

Supported by

food magazine subscription
Supported by
food newsletter banner

Supported by

food newsletter banner