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| Chestnut Roast
Ingredients 200g (8 oz) cooked chestnuts (you can get them vacuum packed in supermarkets or in jars) 100g (4 oz) walnuts or cashew nuts 100g (4 oz) red lentils 1/2 a tin of chopped tomatoes 25g (1 oz) rolled oats Salt (or crumbled stock cube) and Pepper Instructions 1) Boil lentils in a pan of water for about 15 minutes. 2) Put nuts in a blender until blended. 3) Put in a bowl with lentils and tomatoes, add oats and season. If the mixture is very dry, add a dash of boiling water to mix to a firm 'stodge'. 4) Press mixture into a greased loaf tin and cook for about an hour at 200ºC/400ºF until very solid and browned. |
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| Oven Temperature: 200ºC/400ºF/Gas 6 |
| Cooking Time: 1 hour 15 mins |
| Quantity: 1 loaf |
| This is what I usually have for Christmas dinner. I always line my loaf tin with some of this stuff so that the nut roast doesn't stick to the tin and comes out perfectly. |
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