2parsnipsabout 300 g, peeled and cut into 3–4 cm pieces
1⁄2 small swedeabout 200 g, peeled and cut into 3–4 cm pieces
1small sweet potatoabout 150 g, peeled and cut into 3–4 cm pieces
1tablespoonolive oil
1small leekabout 160 g, washed and finely chopped
2clovesgarlicchopped
1small shallotchopped
350gmushroomssuch as chestnut or oyster, chopped
50gherb leavessuch as rosemary, thyme and sage, finely chopped
120gcooked wholegrain riceprepared according to the directions on packet
200gcavolo nero or kalede-stemmed and roughly chopped
120gground almonds
160gwalnutschopped (plus an extra handful, toasted, to serve)
4tablespoonscold-milled flaxseed
2tablespoonstamari or soy sauce
1tablespoonmaple syrup
1teaspoonDijon mustard
Salt and pepperto taste
For the sauteed cavolo nero
200gcavolo nero or kaletorn into small pieces and stalks discarded
1tablespoonolive oil
A pinch of salt
2clovesgarlicchopped
2tablespoonstamari or soy sauce
1tablespoontoasted sesame seed oil
For the apple and cranberry compote
4red applessuch as Braeburn or Royal Gala, unpeeled, cored and diced
100gfresh or frozen cranberries
3cmpiece fresh root gingergrated
1tablespoonmaple syrup
1lemonjuice only
100mlwater
Instructions
Cook the parsnips, swede and sweet potato in a large saucepan of boiling water for about 20 minutes or until tender. Drain well, then roughly mash.
Heat the oil in a large frying pan and cook the leek, garlic and shallot for about 5 minutes until softened. Add the mushrooms, herbs and some salt and pepper, and fry for a further 5–10 minutes.
Preheat the oven to 220°C (430°F/gas 8).
Mix the vegetable mash, mushroom mixture, cooked rice, cavolo nero, ground almonds, walnuts and flax seeds together in a large bowl using a spatula until smooth.
Line a 900 g (2 lb) loaf pan with baking parchment, then add the mixture. You can also use a patterned, fancy, Christmas non-stick mould but I recommend brushing the inside with olive oil just for good measure (this cannot be lined with baking parchment as that would hide the pattern).
Reduce the temperature of the oven to 200°C (400°F/gas 6), then roast the loaf in the middle of the oven for about 40 minutes.
Remove the loaf from the oven, then lift out of the pan along with the paper (if using). Turn the loaf upside down onto a baking tray (pan) lined with baking parchment.
Mix the tamari/soy sauce with the maple syrup and mustard, then baste the loaf before returning to the oven to bake for a further 15–20 minutes.
To cook the cavolo nero accompaniment, massage the leaves with a little of the olive oil and a pinch of salt until soft. Preheat a medium frying pan, add a drizzle of olive oil and the garlic and fry the cavolo nero for 5 minutes. Add the tamari/soy sauce and sesame seed oil, then set aside.
To make the compote, add the apples, cranberries, ginger, maple syrup and lemon juice to a large saucepan, then pour in the water. Bring to the boil and simmer for 10–15 minutes until the mixture is soft and chunky, and all the liquid has been absorbed.
Once the nut roast is ready, allow to stand for 10 minutes before serving.
Serve on a platter with the sautéed cavolo nero and apple, cranberry and ginger compote, then top with some toasted walnuts.