Truffle Nut Roast

Ingredients

• 300g roasted nuts – walnuts, hazelnuts and brazil nuts
• 150g cooked chestnuts
• 1 onion, diced
• 1 parsnip, grated
• 50g cranberries
• 50g dried date, chopped
• 75g cooked spinach
• 2 tbsp chopped sage
• 50g panko breadcrumbs
• 100ml sherry
• 2 tbsp Black Truffle Sauce
• 1 tbsp oil
• 1 egg, beaten [optional]
• 1 tsp Flaked Black Truffle Sea Salt 

Method

1. Preheat your oven to 200˚C. In a frying pan soften your onions in oil and add in your parsnip, sage and spinach.
2. Blitz all your nuts in a food processor until a coarse texture. Then in a large bowl combine all ingredients together.
3. Grease and line a roasting tin and fill with your truffle nut roast mixture. Press down but don’t compact too firmly. Then cover the top with a sheet of baking parchment and bake for around 1 hour. Allow to cool slightly and turn out. Serve with cranberry sauce and roasted root vegetables.