Mary Berry Nut Roast Recipe

Mary Berry’s Nut Roast is a savory, protein-rich vegetarian centerpiece made from a blend of crunchy nuts, sautéed mushrooms, and melted cheese. Ideally the nuts should be coarsely chopped by hand rather than finely ground in a processor to ensure the roast has a satisfying, chunky texture that contrasts with the soft vegetables.

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Mary Berry Nut Roast Recipe Ingredients

• 225 g (8 oz) cashew nuts (unsalted)
• 100 g (4 oz) walnuts or pecans
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 250 g (9 oz) chestnut mushrooms, finely chopped
• 2 garlic cloves, crushed
• 100 g (4 oz) fresh white breadcrumbs
• 100 g (4 oz) mature cheddar cheese, grated
• 2 large eggs, beaten
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper
• 50 g (2 oz) dried apricots or cranberries, chopped (optional for a festive touch)

How To Make Mary Berry Nut Roast Recipe

1. Preheat and Prep: Preheat your oven to 190°C (170°C fan/Gas 5). Grease a 900 g (2 lb) loaf tin and line the base and sides with non-stick baking parchment.
2. Prepare the Nuts: Place the cashew nuts and walnuts on a baking tray and toast in the oven for 5 to 8 minutes until lightly golden. Once cooled, chop them coarsely by hand or pulse very briefly in a food processor.
3. Sauté the Vegetables: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and sauté for 5 minutes until soft. Add the mushrooms and garlic, and cook for another 10 minutes until the moisture from the mushrooms has evaporated and they are golden brown.
4. Combine Ingredients: In a large mixing bowl, combine the chopped nuts, the mushroom and onion mixture, breadcrumbs, grated cheese, parsley, and thyme. If you are using dried fruit, stir that in now as well. Season generously with salt and black pepper.
5. Bind: Add the beaten eggs to the bowl and mix thoroughly. The mixture should be moist enough to hold together; if it feels too dry, you can add a small splash of milk or vegetable stock.
6. Bake: Press the mixture firmly into the prepared loaf tin and smooth the top with the back of a spoon. Bake in the center of the oven for 30 to 40 minutes until the roast is firm to the touch and a deep golden brown on top.
7. Rest: Allow the nut roast to sit in the tin for 10 minutes before turning it out. This resting period is crucial for the roast to “set,” making it much easier to slice without crumbling.

Recipe Tips

• Don’t Over-process: The most common mistake is turning the nuts into a meal. You want distinct pieces of nut to provide texture and “bite” to the dish.
• Mushroom Moisture: Ensure you cook the mushrooms until all the liquid has vanished from the pan. If the mushrooms are too wet, the roast will be soggy and difficult to slice.
• Cheese Selection: Use a very sharp, mature cheddar. The cheese acts as both a flavor enhancer and a binding agent, so a high-quality, flavorful cheese makes a significant difference.
• Toast the Nuts: Toasting the nuts before adding them to the mixture intensifies their flavor and prevents them from becoming soft inside the moist roast.

What To Serve With Mary Berry Nut Roast

Nut roast accompaniments are traditional, hearty additions frequently served to recreate the experience of a classic Sunday roast. Ideally the vegetarian gravy should be made with a base of caramelized onions and red wine to provide a rich, savory depth that complements the earthy flavors of the nuts and mushrooms.

• Mary Berry Potato Salad or roasted potatoes
• Steamed green beans and honey-glazed carrots
• Vegetarian onion gravy
• Cranberry sauce or red onion marmalade

How To Store Mary Berry Nut Roast

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. It is excellent served cold in sandwiches with a bit of chutney.
• Reheat: To reheat, wrap individual slices in foil and place in the oven at 180°C for 10 to 15 minutes. This prevents the edges from drying out while warming the center.
• Freeze: This nut roast freezes beautifully. You can freeze it whole (cooked or uncooked) for up to 2 months. If freezing cooked, thaw in the fridge overnight before reheating.

Mary Berry Nut Roast Nutrition Facts

• Calories: 320 kcal (per slice)
• Carbohydrates: 18g
• Protein: 12g
• Fat: 24g
• Fiber: 3g
• Sugar: 4g

Nutrition information is estimated per slice based on 8 servings.

FAQs

Try More Recipes:

• Mary Berry Roasted Butternut Squash Soup​ Recipe
• Mary Berry​ Roasted Tomato Soup Recipe
• Mary Berry Pot Roast Chicken​ Recipe