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Christmas Celebratory Nut Roast

Christmas celebratory nut roast recipe

1 hour

We serve a daily hot meal in our canteen to our workforce, including a full Christmas dinner in December. Centre stage is this celebratory nut roast. Rich toasted nuts, sweet cranberries and savoury herbs make it something special. We’d be happy to eat this every Christmas lunch for years to come.

Serves 4-6

Nut roast ingredients

  1. 60g blanched almonds NU013
  2. 60g hazelnuts NU090
  3. 60g cashews NU089
  4. 60g pistachio NU252
  5. 60g pine nuts NU092
  6. 1 onion, finely chopped
  7. oil for frying
  8. 2 cloves of garlic, finely chopped
  9. 1/2 tsp dried mixed herbs HE147
  10. Pinch of pepper HE188
  11. 3 tbsp tomato pureé LJ088
  12. 4 slices of bread
  13. 100g St Dalfour Chestnuts VF112
  14. 100g cranberries DR057
  15. 1 tbsp flat leaf parsley HE387
  16. 100g Suma Sausage Mix VF162
  17. 1 tbsp vegetable bouillon LJ650
  18. Ready-rolled puff pastry XL124
  19. 1 egg, beaten CV794


  1. Set the oven temperature to 180ºc/gas mark 4
  2. Place all the nuts except the chestnuts on a baking tray. Dry roast the nuts in the oven as it heats up. Check them at five minutes and give the tray a shake. Put them back in for up to another five minutes, keeping a close eye on them. Once the nuts turn golden brown, give off a nutty scent and start to crackle, they are ready. Take them out the oven and put them to one side to cool.
  3. Gently fry the onion and garlic in some oil until they soften. Stir in the mixed herbs, pepper and tomato pureé, then transfer this base mixture toa large bowl.
  4. Briefly blitz the roasted nuts in a food processor, keeping some texture. Add them to the base.
  5. Thoroughly blitz the slices of bread in a food processor to make breadcrumbs. Add them to the base.
  6. Roughly chop the chestnuts, cranberries and fresh parsley and add them all to the base.
  7. Make up the sausage mix with water and leave to stand for five minutes. Add the sausage mix and bouillion to the base. Gradually stir in a little water until the nut roast mixture holds together.
  8. Unroll the pastry. Spoon the nut roast mixture onto it in a thick line, along the longest edge. Wrap the pastry around the mix, making sure it’s rolled tightly. Leave an overlap before trimming off any excess. Seal the edges together with a little water and crimp them with a fork. Prick a few holes in the top of the roast. Finish by glazing the pastry with a beaten egg.
  9. Bake the roast in the oven for around 40 minutes, until the loaf is piping hot and the pastry turns golden brown.
  10. Enjoy, and have a Merry Christmas!


For a vegan version of this nut roast, replace the egg glaze with soya milk and use vegan pastry.

Check out some more Suma recipes over here