Name: Nut Roast with Tomato Sauce
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 15 g butter; 1 large onion, finely chopped; 2 stalks celery, finely chopped; 2 cloves garlic, finely chopped; 200 g chestnut mushrooms, finely chopped; 1 red pepper, deseeded and finely diced; 1 carrot, grated; 1 tsp dried oregano; 1 tsp smoked paprika; 100 g red lentils; 2 tbsp tomato purée; 300 ml vegetable stock; 100 g fresh breadcrumbs; 150 g mixed nuts (e.g. walnuts, hazelnuts, pecans), roughly chopped; 3 eggs (size L), beaten; 100 g mature Cheddar, grated; 1 handful flat-leaf parsley, finely chopped; salt; black pepper, freshly ground; 2 tbsp olive oil; 2 cloves garlic, thinly sliced; 1 sprig rosemary; 400 ml passata; salt; black pepper

Preparation

Line the base and sides of a 1.5 litre loaf tin with baking paper. Lightly toast the chopped nuts in a dry frying pan and set aside.
Heat the oil and butter in a large frying pan. Soften the onion and celery for about 5 minutes, then add the garlic and mushrooms and cook for another 10 minutes.
Stir in the pepper and carrot and cook for around 3 minutes, then toast the oregano and paprika with them for a minute.
Sweat the lentils and tomato purée for about 1 minute, pour in the stock and simmer over a very low heat for about 25 minutes until the liquid has been absorbed and the mixture looks quite dry. Leave to cool completely and preheat the oven to 180 °C (conventional, top and bottom heat).
Stir the breadcrumbs, nuts, eggs, Cheddar and parsley into the cooled mixture, season with salt and pepper, fill the tin and press the surface down firmly.
Bake covered with foil for 30 minutes, then remove the foil and bake for another 20 minutes until the roast is firm to a light press.
For the sauce, warm the olive oil very gently and let the garlic and rosemary infuse in it without colouring. Pour in the passata, season with salt and pepper and simmer gently for a good 15 minutes.
Rest the roast in the tin for 10 minutes, turn it out, peel off the paper, slice and serve with the tomato sauce. It can also be baked a day ahead, chilled and reheated in slices.

Drink with it

Red wine · excellent match
Spätburgunder (Pinot Noir), lightly chilled (16 °C)
Soft tannins and wild berry fruit carry the roasted aromas of the nuts and the earthiness of mushrooms and lentils, and the acidity suits the tomato sauce.
Which wine pairs with food? A simple approach to choosing
Dark beer · good match
Dark lager or Märzen
The roasted malt notes pick up the toasted nuts, and the mild sweetness rounds off the tomato acidity.
Which beer goes with food? More than just pils with barbecue
White wine · good match
Chardonnay, lightly oaked
Creamy fullness and nutty aromas in the wine mirror the Cheddar and walnuts.

Why it pairs well

With a vegetarian roast people often reach for white wine; a light Pinot Noir fits better, because mushrooms, tomato purée and toasted nuts pick up its earthiness and berry fruit.

Preparation

Line the base and sides of a 1.5 litre loaf tin with baking paper. Lightly toast the chopped nuts in a dry frying pan and set aside.
Heat the oil and butter in a large frying pan. Soften the onion and celery for about 5 minutes, then add the garlic and mushrooms and cook for another 10 minutes.
Stir in the pepper and carrot and cook for around 3 minutes, then toast the oregano and paprika with them for a minute.
Sweat the lentils and tomato purée for about 1 minute, pour in the stock and simmer over a very low heat for about 25 minutes until the liquid has been absorbed and the mixture looks quite dry. Leave to cool completely and preheat the oven to 180 °C (conventional, top and bottom heat).
Stir the breadcrumbs, nuts, eggs, Cheddar and parsley into the cooled mixture, season with salt and pepper, fill the tin and press the surface down firmly.
Bake covered with foil for 30 minutes, then remove the foil and bake for another 20 minutes until the roast is firm to a light press.
For the sauce, warm the olive oil very gently and let the garlic and rosemary infuse in it without colouring. Pour in the passata, season with salt and pepper and simmer gently for a good 15 minutes.
Rest the roast in the tin for 10 minutes, turn it out, peel off the paper, slice and serve with the tomato sauce. It can also be baked a day ahead, chilled and reheated in slices.

Drink with it

Red wine · excellent match
Spätburgunder (Pinot Noir), lightly chilled (16 °C)
Soft tannins and wild berry fruit carry the roasted aromas of the nuts and the earthiness of mushrooms and lentils, and the acidity suits the tomato sauce.
Which wine pairs with food? A simple approach to choosing
Dark beer · good match
Dark lager or Märzen
The roasted malt notes pick up the toasted nuts, and the mild sweetness rounds off the tomato acidity.
Which beer goes with food? More than just pils with barbecue
White wine · good match
Chardonnay, lightly oaked
Creamy fullness and nutty aromas in the wine mirror the Cheddar and walnuts.

Why it pairs well

With a vegetarian roast people often reach for white wine; a light Pinot Noir fits better, because mushrooms, tomato purée and toasted nuts pick up its earthiness and berry fruit.

Nut Roast with Tomato Sauce

Preparation

Drink with it

Spätburgunder (Pinot Noir), lightly chilled (16 °C)

Dark lager or Märzen

Chardonnay, lightly oaked

This pairs well too.

Aubergine Parmigiana (Parmigiana di melanzane)

Aubergine Rolls with Mozzarella and Tomato Sauce

Black Bean Burger

Lentil Bolognese

Nut Roast with Tomato Sauce

Preparation

Drink with it

Spätburgunder (Pinot Noir), lightly chilled (16 °C)

Dark lager or Märzen

Chardonnay, lightly oaked

This pairs well too.

Aubergine Parmigiana (Parmigiana di melanzane)

Aubergine Rolls with Mozzarella and Tomato Sauce

Black Bean Burger

Lentil Bolognese