Best-ever cranberry & pistachio nut roast from Jamie Magazine, November 2011 (#24) (page 121) by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pearl barley for risotto rice.

  • eeeve on December 29, 2020

    This is indeed a great tasting nut roast, though very time consuming to make. (It's the first nut roast I've ever made, and I don't know how it would compare to others in terms of timings.) I wish I'd started it the day before (making the risotto base and adding the other ingredients into the mix), as it took me two hours from start to putting into the oven. The end result looked like in the picture, which is always a surprise when that happens! Subbed walnuts for both pistachios and almonds, and used white mushrooms in place of wild ones. Served with vegan gravy, roast potatoes, red cabbage and a side salad.

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