Preheat your oven to 200˚C. In a frying pan soften your onions in oil and add in your parsnip, sage and spinach.
Blitz all your nuts in a food processor until a coarse texture. Then in a large bowl combine all ingredients together.
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.