Brazil Nut Roast

A Brazil nut roast may seem like the routine vegetarian main alternative, but this recipe is not one to be missed. With the fresh flavours of parsley, thyme and lemon, and the heat of chili, this Brazil nut roast is a guaranteed crowd pleaser - even for non-vegetarians. Brazil nuts are the best source in the world of selenium, which is crucial for stabilizing our moods and fighting inflammation. They are also a good source of protein and healthy fats which are an important part of a vegetarian diet. This roast can be served with gravy as a vegetarian main, alongside roast meat as an alternative to stuffing, and leftovers are great in a sandwich.

brazil nuts, chopped (200 g)
butter (30 g)
1 onion, finely chopped
2 carrots, peeled and finely chopped
1 stick celery, finely chopped
1 green chili, deseeded and chopped
mature cheddar cheese (100 g)
2 medium eggs
fresh white breadcrumbs (50 g)
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh thyme, chopped
1 lemon, finely grated rind
sea salt
black pepper, freshly ground

To Serve:
vegetable gravy

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and line a 9x5x3" (23x13x6 cm) loaf pan with parchment paper.

Reserve about 2 Tbsp. nuts and spread rest out on a baking sheet. Roast them in the oven for 5-10 minutes until they start to turn golden, then remove from oven.

Melt the butter in a frying pan and add the onion. Cook for about 5 minutes over a medium heat until it starts to soften, then add the carrot, celery and chili to the pan and cook for a further 5-7 minutes until the vegetables soften. Tip them into a bowl.

Reserve about 2-3 Tbsp. of the cheese. Add the rest to the vegetables, along with the nuts, eggs, breadcrumbs, parsley, thyme and lemon rind. Season well.

Spoon the mixture into the prepared tin and sprinkle over the reserved nuts and cheese. Bake in the centre of the oven for 35-45 minutes, or until golden brown and just firm to the touch in the centre.

Remove loaf from oven and leave it to cool in the tin for about 5 minutes before turning it out and slicing to serve with gravy, if you like.

Makes 6 servings.

Cook's Notes: The loaf may be frozen before baking. Wrap prepared loaf in a freezer bag and freeze it for up to 1 month. Defrost before baking.