Festive Gluten-free Pinenut Roast

Festive Gluten-free Pinenut Roast

Festive Gluten-free Pinenut Roast recipe, ideal for Christmas time !

1 large onion, finely chopped

6 large mushrooms, chopped small

100g chopped mixed nuts

100g pinenut kernels

100g gluten-free fresh breadcrumbs

1 tsp mixed herbs

1 tsp gluten free vegetable stock powder

2 beaten eggs

1/2 glass red wine

Seasalt & freshly-ground black pepper

Knob of butter & extra for greasing loaf tin

Gently fry the onion for 5 minutes till starting to brown, then stir in the mushrooms & fry another 3-4 minutes.

Butter a large loaf tin - non-stick if possible - then scatter 1 tbs of the pinenut kernels over the bottom so that they stick.

In a large bowl mix together all the other ingredients, then stir in the cooked onion & mushrooms.

Press into the tin, allowing 1/2" for the roast to expand a little, smoothing the top.

Bake for 45-50 minutes at Gas 5 or 180C; 170 for a fan oven.

Turn out onto a warm plate and decorate with tomato slices & fresh parsley.

Serve with your favourite Christmas vegetables, stuffing balls & cranberry sauce, and a rich gravy.

Freezes well. Wrap carefully & freeze for up to month. Can be made and kept in the fridge for up to 2 days, though it will need an extra 5-10 minutes roasting.