These posh Vegetarian nut roast doubles up as a main course for vegetarians, stuffing for the turkey and a terrific extra trimming for everyone else.


3 tbsp olive oil

1 onion, chopped

1 leek, washed and chopped

2 garlic cloves, crushed

125g fresh white breadcrumbs

225g mixed pine nuts and whole almonds, ground in a food processor

125g fresh white breadcrumbs

1/2 lemon, finely grated zest and juice

75g Cheddar, grated

125g canned peeled chestnuts, chopped

½ x 390g can artichoke hearts, roughly chopped

2 tbsp each chopped fresh sage and thyme

1 medium egg, lightly beaten

Sage leaves, to garnish


  1. Heat the oil in a large pan and add the onion and leek. Cook gently for 8 mins, stirring until softened. Add the garlic and cook for a couple of mins. Cool, then tip into a large bowl.
  2. Add the breadcrumbs, chopped ground nuts, lemon zest nd juice, Cheddar, chestnuts, artichokes, sage and thyme and season well with salt and ground black pepper. Add the egg and mix together to combine well.
  3. Place 8 x 5cm rings on a parchment lined tray and divide the remaining mixture between them. Cover with cling film and freeze.
  4. When ready to cook, heat the oven to 200C, Gas 6. Top each timbale with a sage leaf and cook from frozen for 30 mins.

Food ed Felicity’s Tip: For a Christmas time saver, use half the mixture to stuff the turkey and make 4 timbales from the remaining mixture for vegetarian guests.