This gluten-free, vegetarian roast is bursting with nutty goodness and flavour. Plus you’ll be able to cook dinner it the day earlier than, and reheat particular person servings the subsequent day.

Components

For the nut roast

• 130 g (1 cup) shelled pistachios
• 250 g (2 cups) macadamias
• 300 g (2 cups) cooked chestnuts, chopped
• 2 small onions, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 100 g (3/4 cup) sun-dried tomatoes, in oil, drained
• 75 ml sunflower oil
• 2 giant eggs, overwhelmed
• 40 g (1/3 cup) cornflour, sifted
• 125 g (1 cup) gluten-free plain flour combine, sifted
• 1/2 tsp gluten-free baking powder
• entire milk, if wanted
• salt
• freshly floor black pepper

For the spiced yoghurt

• 1 tbsp olive oil
• 1/2 small clove garlic, minced
• 2 tsp delicate curry powder
• 250 g (1 cup) plain yoghurt
• 1/2 tsp cumin seeds, toasted
• 1/2 tsp coriander seeds, toasted

To serve

• 1 handful coriander

Technique

Step 1.
Preheat the oven to 180°C (160° fan). Grease and line a 20 cm (8″) springform cake tin with greaseproof paper.

Step 2.
Mix the pistachios, macadamias, chestnuts, onions, celery, garlic, sun-dried tomatoes, and a few salt and pepper to style in a meals processor. Pulse a number of instances till the nuts are evenly chopped.

Step 3.
Scrape right into a bowl and add the oil, eggs, cornflour, flour combine, baking powder, and a few extra salt and pepper to style. Stir completely till a batter varieties; add a splash of milk if too dry.

Step 4.
Prove the batter into the cake tin and rap the tin a number of instances on a piece floor to assist settle it. Cowl the tin with aluminium foil.

Step 5.
Bake for 45-50 minutes till golden on high, barely risen, and dry to the contact; take away the foil after 20 minutes. When prepared, a cake tester ought to come out clear from its centre.

Step 6.
Take away to a wire rack to chill within the tin.

Step 7.
For the spiced yoghurt: Warmth the olive oil in a small frying pan set over a medium warmth till sizzling. Add the garlic, fry for 20 seconds, after which add the curry powder.

Step 8.
Take away from the warmth and switch the contents of the frying pan to a bowl. Add the yoghurt, stirring completely to mix. Season to style with salt and pepper.

Step 9.
Switch to serving pots and high with toasted cumin and coriander seeds.

Step 10.
To serve: When able to serve, end up the nut roast and minimize into parts. Serve with the pots of spiced yoghurt and a garnish of coriander.

Serves 8