The Hairy Bikers' Nut Roast

bbc.co.uk

Cathy

300g/10½oz spinach or chard leaves

50g/1¾oz dried cranberries

50ml/2fl oz oloroso sherry

1 tbsp olive oil

15g/½oz butter

1 onion, finely chopped

200g/7oz chestnut mushrooms, roughly chopped

1 large parsnip, coarsely grated (around 250g/9oz)

2 garlic cloves

1 tsp dried sage

1 lemon, zest only

1 thyme sprig

150g/5½oz cooked freekah or spelt grains

100g/3½oz mixed nuts, roughly chopped

100g/3½oz cooked chestnuts, roughly chopped

25g/1oz fresh breadcrumbs

3 free-range eggs

25g/1oz butter

subheading: For the gravy:

1 tbsp olive oil

15g/½oz butter

1 shallot, finely chopped

1 garlic clove

few thyme leaves

250g/9oz chestnut or portobellini mushrooms

100ml/3½fl oz oloroso sherry

250ml/9fl oz vegetable stock

50ml/2fl oz single cream

subheading: For the cranberry sauce:

250ml/9fl oz cranberries (fresh or frozen)

100g/3½oz caster sugar

1 large orange, juice and zest

Directions at bbc.co.uk

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