Store Cupboard Nut Roast

1. Preheat the oven to 180°C (fan) 356°F/Gas Mark 4. You will need a small loaf tin.
2. In a small frying pan, heat the oil and then cook the onion until soft and golden.
3. Add the garlic and cayenne and fry for a further minute.
4. Toast or oven bake the bread until slightly crispy, cool, then make into breadcrumbs using a food processor. Place the breadcrumbs in a mixing bowl while you grind the nuts in the same manner. You want small pieces, but do not over blend.
5. Add the chopped nuts into the mixing bowl with the breadcrumbs and herbs.
6. With the stock in a jug, mix in the yeast extract.
7. Pour the liquid and the flax egg into the dry ingredients in the mixing bowl and combine thoroughly with a wooden spoon.
8. Grease your loaf tin and line it in one direction with a strip of baking parchment to make the nut roast easier to remove when it’s cooked.
9. Spoon the mixture into the tin and smooth out using a spatula.
10. Bake in the oven for 30 mins, checking after 25 mins to see if the roast looks done. It’s cooked when it is a lovely brown colour on top and feels firm to the touch.
11. Allow to cool, before loosening around the edges with a pallet knife and gently tipping out upside down onto a rectangular plate. Delicious served with vegetables and gravy!

This nut roast can be cut into portions and frozen.