When I was four my mum asked me why I loved her. “Because you’re a good cooker,” was my simple response. And it’s true. She is good. Exceptionally good. The best in-fact. I’ve learnt so much from her.
Some of my earliest memories are of helping her to bake fairy cakes, teetering on tip-toes on a stool in order to reach the kitchen counter top, stirring, whisking and, of course, licking the bowl clean.
We still share the same passion for cooking and I always look forward to going home to try out new recipes with her.
Since it’s the season for hearty winter Sunday roasts, I thought I’d share one of my mum’s “good cooker” recipes. This one is for a simply delicious nut roast, which doesn’t just need to be confined to being served with the usual roast trimmings. It’s also delicious with a salad, and my current favourite; steamed kale, feta and pomegranate with a sweet and sour drizzle of cider vinegar and maple syrup dressing.
1 large onion, roughly chopped
450g sliced mushrooms
1 large egg, beaten
225g wholemeal breadcrumbs
115g mixed nuts (walnuts, cashews, hazelnuts etc), roughly chopped
1tsp mixed dried herbs
1 handful of fresh parsley roughly chopped
pinch of pepper
Preheat your oven to 150˚C and line a loaf tin with parchment paper.
Sauté the onion and mushrooms in a little butter, while you combine all other ingredients in a large mixing bowl.
Add the sautéed mushrooms and onions to the dry ingredients and mix well with a spatula, then press the mixture firmly into your loaf tin.
Cover with foil and bake in the oven for 1hr, removing the foil for the last 10minutes of cooking time.
Allow to cool slightly before slicing into chunky wedges.
Serve with steamed kale, crumbled feta cheese and pomegranate seed salad, drizzled with cider vinegar and maple syrup dressing.
You could also divide the nut roast mix into muffin tins for individual minis, which will freeze well too.