Truffle Nut Roast

Serves 4-6


  • 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 


  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.

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