Walnut and Pistachio Nut Roast with a Creamy Rosemary Sauce

Ingredients

For the first part of the nut roast

• 3 tbsp sunflower oil
• 125g walnuts, roughly chopped
• 200g large spinach leaves, washed
• 25g salted butter
• 1 medium onion, finely chopped
• 1 medium leek, thinly sliced
• 2 cloves garlic, crushed
• Salt and pepper, to taste

For the second part of the nut roast

• 140g buckwheat flour
• ¾ tsp bicarbonate of soda
• A pinch of salt
• 4 tbsp water
• 125ml double cream
• 2 medium free-range eggs, beaten
• 2 tsp dried dulse or seaweed seasoning
• 2 tsp green peppercorns in brine, drained and roughly crushed (or 1 tsp dried green peppercorns, roughly crushed)
• ½ tsp cayenne pepper, to taste
• ¼ tsp ground nutmeg or allspice
• 1 small sprig rosemary, leaves picked and finely chopped
• 3 sprigs fresh thyme, leaves picked
• 2 tsp soy sauce
• Black pepper, to taste

To finish the nut roast

• 100g pistachios, roughly chopped
• 250g cooked grains, such as spelt, freekeh or a mixture
• 60g raisins
• 90g pickled walnuts, chopped
• 2 tbsp chopped fresh flat-leaf parsley
• Salt and pepper, to taste
• 25g salted butter, for greasing

For the creamy rosemary sauce

• 25g salted butter
• 1 tbsp sunflower oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 150ml vegetarian white wine
• 1 tsp dried dulse or seaweed seasoning
• 1-3 tsp Marmite or soy sauce
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 tbsp light brown sugar or demerara sugar
• 1 tbsp balsamic vinegar
• 2 tsp green peppercorns in brine, drained and roughly crushed (or 1 tsp dried green peppercorns, roughly crushed)
• A few pinches of ground nutmeg or allspice
• 125ml double cream

Method

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. To make the first part of the nut roast: In a large frying pan, gently fry the walnuts in 1 tbsp sunflower oil, over a low heat, for about 10 minutes, until golden. Set aside.
3. Using the same pan, add 1 tbsp sunflower oil and stir the spinach for 1 minute over a low heat, until it has wilted. Put the cooked spinach into a sieve over a bowl, and squeeze out any excess water using the back of a spoon. Leave it to cool and continue draining, until any remaining liquid has passed through the sieve. Roughly chop the spinach and set aside.
4. Using the same pan again, heat 1 tbsp sunflower oil and the butter over a medium heat. Fry the onion and leek for 8-10 minutes with a lid on, stirring occasionally, until softened and lightly golden. Add the garlic and cook for another minute. Season well.
5. To make the second part of the nut roast: In a large bowl, mix together the flour, bicarbonate of soda and pinch of salt. Gradually whisk in 4 tbsp of water, followed by the cream and eggs. Add the dulse, peppercorns, spices, rosemary, thyme, soy sauce and black pepper.
6. To finish the nut roast: Add the wilted spinach, onion mixture, pistachios, cooked grains, raisins, pickled walnuts and flat-leaf parsley. Mix thoroughly and season to taste.
7. Grease a 2lb/900g loaf tin with butter and line with non-stick baking parchment.
8. Put the nut roast mixture into the prepared tin, cover with tin foil and bake for 45-60 minutes, until the roast is golden on the top. Allow to cool slightly before removing and cutting into thick slices.
9. To make the creamy rosemary sauce: In a saucepan, heat the butter and sunflower oil over a medium heat. Fry the onion, stirring regularly, for 8-10 minutes until golden. Add the garlic and cook for another minute, stirring all the time. Add the wine and turn the heat up to medium-high. Simmer for 5 minutes to reduce the wine by about a half.
10. Add the remaining ingredients, apart from the cream, and mix well. Bring to the boil, then simmer for 1-2 minutes. Reduce the heat to low, then add the cream. Cover with a lid and cook for 15 minutes. Remove the rosemary and thyme sprigs then set aside.
11. Serve with your choice of roast accompaniments