Happy Easter everyone! Today I went to my Grandparents’ house down right at the bottom of England, and ate loads of food and played with some incredibly cute puppies, so I’m happy :)
My Gran is an amazing cook, so she made loads of food, including four desserts, which I had a lot of, and a nut roast, which was so yummy! She used Mary Berry’s recipe so I thought I’d include it for you in case you wanted to make it, even though I had nothing to do with making it, all credit goes to her. It is pretty perfect though, I have it whenever we have big family meals when everyone else has turkey and it’s really lovely, so I’d definitely give it a go if you’re stuck for what to eat at a family get together because you’re vegetarian or vegan (though this recipe isn’t vegan, I’m sure you can find one that is).
So yeah, I had a pretty fun day, though you have no idea how many photos I had to take before I got a non-blurry one, Stanley (the new puppy) was absolutely bonkers and wouldn’t stay still! Hope you all had a lovely time and ate loads of chocolate… I will probably finish all of mine within a few days!
1 medium aubergine
Salt and freshly ground pepper
40g of butter
1 small onion, finely chopped
2 celery sticks, finely chopped
1 garlic clove, crushed
175g of shelled mixed nuts (such as Brazils, pine nuts, blanched whole almonds), chopped in the processor, but not too finely
50g of shelled pistachio nuts, roughly chopped
100g of fresh white breadcrumbs
Grated rind and juice of half a lemon
100g of mature Cheddar, grated
100g of frozen chestnuts, thawed and roughly chopped
2 eggs, beaten
4tbsp chopped fresh parsley
Sprigs of fresh flat-leaf parsley, to serve
- Preheat the grill, and oven to 200 degrees Celsius. Line a loaf tin with foil and oil lightly.
- Slice the aubergine thinly, lengthways. Arrange on a large oiled baking tray in a single layer, brush or drizzle with olive oil and season with salt and pepper. Cook under the hot grill for 5-7 mins each side until the aubergine has softened and is beginning to turn golden. The aubergine will cook to a deep brown once in the oven, so don’t worry about getting too much colour at this stage. Once you have turned the aubergine slices over, do keep a close eye on them as the second side will colour more quickly than the first side. Allow to cool slightly.
- Use the aubergines to line across the base and sides of the prepared loaf tin, all slices going in the same direction.
- Melt the butter in a medium pan, add the onion, celery and garlic and cook, stirring occasionally, untill soft, about 10 mins. Spoon into a large bowl and leave to cool.
- Add the remaining ingredients to the bowl with plenty of seasoning, and stir well to mix.
- Spoon into the loaf tin, pressing the mixture down firmly. Fold the ends of aubergine over the top of the filling and cover the tin with the foil.
- Cook in the preheated oven for 50 minutes to 1 hour. Turn out on to a serving plate, remove the tin and garnish with sprigs of flat-leaf parsley. Slice thickly to serve.
Serves about six