This quick recipe is a great vegetarian option for Christmas dinner. Or once it’s cooked, simply place the loaf in a bowl and mash it up with a fork for an alternative to the usual Christmas stuffing.
1. Preheat the oven to 180°C/gas mark 4. Grease a standard loaf tin with butter and line with non-stick baking paper.
2. Melt the remaining 30g butter in a saucepan set over a medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes, until softened but not browned. Remove from the heat.
3. Grind all the nuts in a blender or food processor, then add to the saucepan along with the breadcrumbs, egg, thyme and vegetable stock. Season to taste with salt and pepper and mix together well.
4. Spoon the mixture into the greased loaf tin, smoothing the top. Cook in the oven for 30 minutes, until the nut roast is golden brown and a skewer inserted into the centre of the loaf comes out clean. Allow to cool slightly in the tin, then invert onto a chopping board and cut into slices. Serve with a spoonful of cranberry sauce on the side.