Mary Berry Nut Loaf Recipe

This hearty Nut Loaf is a vegetarian centerpiece as well as being incredibly savory! Roasting the nuts beforehand makes the flavor go deep and toasty, which along with the sautéed vegetables adds a rich, meaty texture to this loaf that is so satisfying for a Sunday lunch.

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Mary Berry Nut Loaf Recipe Ingredients

• The Nut Base:
  • 225g (8 oz) mixed nuts (such as walnuts, almonds, hazelnuts, and peanuts)
  • 100g (4 oz) wholemeal breadcrumbs
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 25g (1 oz) butter
  • 1 tbsp oil
• The Flavorings:
  • 1 tsp dried mixed herbs (or fresh thyme/parsley)
  • 1 tbsp tomato purée
  • 300ml (1/2 pint) vegetable stock
  • 1 large egg, beaten
  • Salt and freshly ground black pepper
• The Tomato Sauce (Optional but recommended):
  • 1 tbsp oil
  • 1 onion, chopped
  • 400g (14 oz) tin chopped tomatoes
  • 1 garlic clove, crushed

How To Make Mary Berry Nut Loaf Recipe

1. Toast the nuts: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Spread the mixed nuts on a baking tray and toast them in the oven for 5–7 minutes until golden brown. Watch them closely so they don’t burn! Grind them in a food processor until they are fairly fine (but still have some texture).
2. Sauté the veg: Heat the butter and oil in a frying pan. Add the chopped onion and celery. Fry gently for about 10 minutes until completely soft but not browned.
3. Mix the base: In a large bowl, combine the ground nuts, breadcrumbs, sautéed onion, and celery. Stir in the dried herbs, tomato purée, salt, and pepper.
4. Bind it: Stir in the vegetable stock and the beaten egg. Mix thoroughly. The mixture should be moist but hold its shape.
5. Bake: Grease a 900g (2 lb) loaf tin and line the base with baking parchment. Spoon the nut mixture into the tin and press it down firmly to compact it. Bake for 1 hour until firm to the touch and browned on top.
6. Make the sauce: While the loaf bakes, heat oil in a pan. Fry the onion until soft. Add the garlic and tomatoes. Simmer for 15-20 minutes until reduced and thick. Season to taste.
7. Serve: Allow the nut loaf to stand in the tin for 10 minutes to firm up. Turn it out onto a serving plate, slice thick, and serve with the tomato sauce.

Recipe Tips!

• Texture Balance: Don’t grind the nuts to dust! Pulse them so you have a mix of fine powder (to bind) and chunky pieces (for bite). This prevents the loaf from being pasty.
• Firm Press: You must press the mixture firmly into the tin. If you just spoon it in loosely, it will crumble apart when you try to slice it.
• The Stand Time: Letting the loaf rest for 10 minutes after baking allows the egg to set the structure. If you turn it out immediately while piping hot, it might crack.
• Breadcrumb Choice: Use fresh wholemeal breadcrumbs for a nuttier flavor and better texture. Dried breadcrumbs can make the loaf too dry.

What To Serve With Mary Berry Nut Loaf Recipe?

This Mary Berry Nut Loaf Recipe is a substantial main that needs classic roast dinner sides! A tray of crispy Roast Potatoes is absolutely mandatory. For greens, serve with steamed Broccoli or Buttered Leeks to add moisture and color. If you aren’t using the tomato sauce, a rich Onion Gravy is the perfect alternative to pour over the slices!

How To Store Mary Berry Nut Loaf Recipe

• Refrigerate: Store the cooled loaf (wrapped in foil) in the fridge for up to 3 days. It slices even better when cold!
• Reheat: Wrap slices in foil and warm in the oven at 180°C for 15-20 minutes, or microwave gently.
• Freeze: You can freeze the baked loaf whole or in slices. Wrap tightly in cling film and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

Mary Berry Nut Loaf Recipe Nutrition Facts

• Calories: 320 kcal
• Fat: 22g
• Carbohydrates: 18g
• Protein: 10g

Nutrition information is estimated per slice (serves 6).

FAQs

Try More Recipes:

• Mary Berry Nordic Loaf Recipe
• Mary Berry Earl Grey Tea Loaf Recipe
• Mary Berry Banana And Pecan Loaf Recipe