Brazil nut & chestnut roast with smoky chipotle-chilli sauce (gluten-free)


  • 75g butter
  • 2 medium onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp each chopped rosemary leaves and thyme leaves
  • 2 tsp Marmite
  • 50ml hot vegetable stock
  • 100g red lentils
  • 1 medium egg, beaten
  • 100g Brazil nuts
  • 100g unsalted cashew nuts, roasted
  • 100g pecans
  • 100g fresh wholemeal regular or gluten-free breadcrumbs
  • 200g ready-cooked chestnuts, roughly chopped
  • 1 tsp chopped sage

For the smoky chipotle-chilli sauce

  • 1 fat garlic clove, crushed
  • 1 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 2 tsp chipotle chilli paste, or to taste
  • 150ml vegetable stock

To serve

  • Sunblush or Sunsoaked tomatoes, halved
  • a few bay leaves

Step by step

Get aheadBake the nut roast and make the sauce up to 2 days ahead; chill both – wrap the nut roast, in its tin, in clingfilm. Bring the nut roast back to room temperature before reheating, covered with foil.

  1. For the nut roast, melt the butter in a pan, add the onions, garlic, rosemary and thyme, cover and cook gently for 10 minutes. Tip half of the mixture into a large mixing bowl and set the rest of the onions to one side for the sauce. Dissolve the Marmite in the hot stock; cool. Put the lentils into a pan and cover with plenty of cold water. Bring to the boil and simmer for just 5 minutes, then drain. Leave everything to cool.
  2. Break the egg into a small measuring jug, make up to 100ml with the cooled stock and whisk together with a fork. Put the Brazil nuts, cashews and pecans into a food processor and grind them quite finely. Add to the mixing bowl with the onions, then add the lentils, breadcrumbs, chestnuts, sage and egg-stock mixture and mix together well. Season generously with ¾ teaspoon of salt and some pepper.
  3. Preheat the oven to 180°C, fan 160°C, gas 4. Line a 900g (2lb) loaf tin about 21cm x 10cm x 7cm deep with baking paper. Pack the mixture into the tin; level the top. Bake for 50 minutes.
  4. Meanwhile, for the sauce, return the pan of onions to a medium heat and stir in the garlic. Cook briefly, then add the tomato purée, chopped tomatoes, chipotle chilli paste and stock. Leave to simmer for 20 minutes until reduced slightly. Whiz in a food processor until smooth (or use a hand-held blender); return to the pan and season to taste.
  5. Remove the nut roast from the oven and turn out onto a serving plate. Garnish with tomatoes and bay leaves and serve cut into slices, with the sauce.

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