Nut Roast

• 100g almonds, flaked
• 100g cashews
• 50g pine nuts
• 75g cheddar, grated (Try dairy free cheese for a vegan alternative)
• 70g dried apricots
• 2 eggs, lightly beaten (Try 2 tbsp of flaxseeds with 6 tbsp water for vegan alternative)
• 1 tbsp olive oil
• 3 leeks, trimmed and finely sliced
• 1 medium potato, peeled and grated
• 1 tbsp chopped rosemary
• 1 onion, finely chopped
• a small bunch of fresh herbs, chopped

Method:

1. Pre-heat the oven to 180. You will need a 900g (2 lb) baking tin, I like to use silicon ones.
2. Blitz the nuts in a food processor until they look like roughly chopped breadcrumbs. Tip the nuts into a large mixing bowl, add the cheese, apricots and eggs and stir to combine.
3. Heat the oil in a large frying pan over a medium heat. 
4. Add the leeks, onion, potato and herbs and cook for about ten minutes, stir frequently. 
5. Tip the cooked vegetables into the bowl with the nut mixture.
6. Stir well to combine and scrape the mixture into the loaf pan. Bake for about 30 minutes until the loaf is firm when gently pressed.
7. Remove the nut roast from the oven and leave to cool in the loaf pan for 10 minute.
8. Carefully remove the nut roast from the pan, slice and serve. This goes great with stir fried veggies! *Please note, I have not tested the vegan version. The alternatives given are common substitutes.