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The Hairy Bikers' Nut & Spinach Roast with Wild Mushroom Gravy
Ingredients
  • 200g fresh spinach leaves
  • 250g unsalted  mixed nuts
  • 25g unsalted cashew nuts
  • ½ onion, finely chopped
  • 1 carrot, grated
  • 200g tinned tomatoes, drained and chopped
  • 50g sundried tomatoes in olive oil, roughly chopped υ 1 free-range egg, beaten
  • 100g Gruyère cheese, finely grated
  • ½ tsp dried sage
  • ½ tsp finely chopped fresh mint
  • 1 ½ tbsp freshly chopped curly parsley
  • 1 garlic clove, crushed
  • 1 tsp vegetable stock concentrate
  • Sea salt flakes
  • Freshly ground  black pepper
  • A knob of butter, for greasing the  tin
  • subheading: FOR THE WILD MUSHROOM GRAVY:
  • 2 tbsp olive oil
  • A knob of butter
  • 1 banana shallot, finely  diced
  • 1 garlic clove, finely chopped
  • 250g wild mushrooms
  • 300ml vegetable stock
  • 2 tbsp soy sauce
  • 1 tbsp plain flour
  • 1 tbsp butter
  • Sea  salt and black pepper
Steps
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