Nut Loaf

• olivкова олія↗1 tbsp tbsp
• масло↗15g g
• велика цибуля↗1

  дрібно нарізана

• стебла селери↗2

  дрібно нарізані

• зубчики часнику↗2

  дрібно нарізані

• каштанові гриби↗200g g

  дрібно нарізані

• червоний перець↗1

  розрізаний навпіл, без насіння та дрібно нарізаний

• велика морква↗1

  терта

• сушений орегано↗1 tsp tsp
• копчена паприка↗1 tsp tsp
• червона сочевиця↗100g g
• томатна паста2 tbsp tbsp
• овочевий бульйон↗300ml ml
• свіжі сухарі↗100g g
• мікс горіхів150g g

  наприклад, волоські, пекан, фундук і бразильські горіхи, грубо нарізані

• великі яйця↗3

  легко збиті

• достиглий чеддер↗100g

  тертий

• плоска листяна петрушка↗handful

  дрібно нарізана

• екстра вірджин оливкова олія↗2 tbsp
• зубчики часнику↗2

  дрібно нарізані

• гілочка розмарину↗1
• пасата↗400ml

Step-by-step instructions

1. 1

   Line the bottom and sides of a 1.5 L loaf pan with parchment paper.

2. 2

   Heat 1 tbsp olive oil and 15 g butter in a large skillet and sauté the finely chopped large onion and the two finely chopped celery stalks for about 5 minutes, until they begin to soften.

3. 3

   Add the two finely chopped garlic cloves and the 200 g finely chopped chestnut mushrooms and cook for another 10 minutes.

4. 4

   Add the finely chopped red pepper and the grated carrot and cook for about 3 minutes, then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for another minute.

5. 5

   Stir in the 100 g red lentils and 2 tbsp tomato paste and cook for about 1 minute, then add the 300 ml vegetable broth and simmer over very low heat until all the liquid is absorbed and the mixture becomes fairly dry, about 25 minutes. Set aside to cool. Preheat the oven to 180 °C (convection 160 °C, gas mark 4).

6. 6

   Finally, add the 100 g fresh breadcrumbs, 150 g coarsely chopped mixed nuts, 3 lightly beaten large eggs, 100 g grated mature cheddar, a handful of finely chopped flat‑leaf parsley, a pinch of salt and a little ground black pepper.

7. 7

   Mix thoroughly, then transfer the mixture into the prepared pan and press the surface.

8. 8

   Cover with foil and bake for 30 minutes, then remove the foil and bake for another 20 minutes, until the top is firm to the touch.

9. 9

   Meanwhile, for the sauce, gently heat 2 tbsp extra‑virgin olive oil, then add the two finely chopped garlic cloves and a sprig of rosemary, heating without allowing it to brown.

10. 10

    Stir in 400 ml passata, add a pinch of salt and a little ground black pepper. Simmer over low heat for only 15 minutes.

11. 11

    Allow the loaf to cool in the pan for about 10 minutes, then turn it out onto a serving board or plate. Remove the parchment and slice, serving with a small amount of tomato sauce.

12. 12

    To make a vegan nut loaf, use an extra tbsp of oil instead of butter, omit the cheese and use 3 tbsp egg replacer. Bake the nut loaf for 1 hour. The bread will remain soft in the centre after baking.

13. 13

    It can be prepared ahead of time, cooled, sliced and reheated to simplify serving.