Classic Nut Roast
A proper sliceable nut roast with chestnuts, sage and thyme. Good for a Sunday dinner or the Christmas table.
- Time1 hr 15
- LevelEasy
- Costabout £1.17 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 498kcal
- 25.3gcarbs
- 5.8gof which sugars
- 37.8gfat
- 5.1gsaturates
- 15.3gprotein
- 6.8gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 900 g loaf tin with baking paper.
- 2
Mix the flaxseed with the water and leave for 5 minutes to turn gloopy.
5 min - 3
Heat the oil in a pan. Cook the onion, celery and carrot for 8 minutes until soft, adding the garlic for the last minute.
8 min - 4
In a large bowl mix the vegetables with the nuts, chestnuts, breadcrumbs, sage, thyme, lemon zest, salt and pepper.
- 5
Stir the tomato purée and soy sauce into the hot stock, then pour over with the flaxseed mix. Stir well. It should hold together when pressed.
- 6
Press firmly into the tin, level the top and cover with foil. Bake for 30 minutes, then remove the foil and bake for 20 minutes more until golden and firm.
50 min - 7
Rest in the tin for 10 minutes, then turn out and slice with a serrated knife. Serve with roast potatoes, vegetables and gravy.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
