Mary Berry's nut roast

(512 ratings)
Video player
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Costs: Mid-price

  • Skill level: Bit of effort

Mary Berry's aubergine five nut roast recipe is a real winner for vegetarians. It's so easy to make and tastes delicious too - you can prepare it in advance or the day before you want to serve it so you've got plenty of time to focus on the sides. This recipe serves 8 people and will take around 1hr and 20 mins to make. This nut roast is ideal for vegetarians when it comes to your Sunday roast dinner or Christmas Day dinner with the whole family. Made with onion, celery and aubergine this nut roast is full of veggies. Add in a handful or two of Brazils, pine nuts and blanched whole almonds and you've got yourself one mouth-watering, flavour-packed nut roast recipe. Thank you Mary Berry!

This nut roast can be made up to two days ahead and can be frozen for up to a month. To reheat, put the nut roast on a baking tray and cover with foil. Reheat at 180oC/Fan 160oC/Gas 4, for 50 mins to an hour, until piping hot.


  • 1 medium aubergine
  • Olive oil
  • Salt and freshly ground pepper
  • 40g (1.5oz) butter
  • 1 small onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 garlic clove, crushed
  • 175g (6oz) shelled mixed nuts (such as Brazils, pine nuts, blanched whole almonds), chopped in the processor, but not too finely
  • 50g (2oz) shelled pistachio nuts, roughly chopped
  • 100g (4oz) fresh white breadcrumbs
  • Grated rind and juice of half a lemon
  • 100g (4oz) mature Cheddar, grated
  • 100g (4oz) frozen chestnuts, thawed and roughly chopped
  • 2 eggs, beaten
  • 4tbsp chopped fresh parsley
  • Sprigs of fresh flat-leaf parsley, to serve

You'll also need:

  • 900g (2lb) loaf tin, 19 x 17 x 9cm (6 x 3 x 3in) base


  1. Preheat the grill, and oven to 200C/Fan 180C/Gas 6.
  2. Line a loaf tin with foil and oil lightly.
  3. Slice the aubergine thinly, lengthways. Arrange on a large oiled baking tray in a single layer, brush or drizzle with olive oil and season with salt and pepper. Cook under the hot grill for 5-7 mins each side until the aubergine has softened and is beginning to turn golden. The aubergine will cook to a deep brown once in the oven, so don't worry about getting too much colour at this stage. Once you have turned the aubergine slices over, do keep a close eye on them as the second side will colour more quickly than the first side. Allow to cool slightly.
  4. Use the aubergines to line across the base and sides of the prepared loaf tin, all slices going in the same direction.
  5. Melt the butter in a medium pan, add the onion, celery and garlic and cook, stirring occasionally, untill soft, about 10 mins. Spoon into a large bowl and leave to cool.
  6. Add the remaining ingredients to the bowl with plenty of seasoning, and stir well to mix.
  7. Spoon into the loaf tin, pressing the mixture down firmly. Fold the ends of aubergine over the top of the filling and cover the tin with the foil.
  8. Cook in the preheated oven for 50 minutes to 1 hour. Turn out on to a serving plate, remove the tin and garnish with sprigs of flat-leaf parsley.
  9. Slice thickly to serve.

Mary Berry's Christmas Collection is available from Amazon, RRP 16.99

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(512 ratings)

Your comments

Heather Patton

Could you replace the aubergine with pumpkin?

Jenny k

A good basic recipe but it took me two(2) hours to prepare! The aubergine is a nice touch but very fiddly. It is quite dry, I added two more eggs to the nut mixture. No good for a busy working family, however tasty. If I made it again I would bake the abergine slices in the loaf tin and up this sides first, then arrange them for the sort of aubergine rind effect that is intended.


This was delicious. I skipped the chestnuts and added a cup of shredded carrot instead. I also added sage and rosemary to make it more like a Christmas loaf.


I have just made this festive nut roast for my husband and I. It was nice, but probably too many nuts of various types for our liking, really. I am a vegetarian, although my husband is not, so I am well used to nut loaves. I think my favorite would have to be Cashew and mushroom nut loaf. Because it has layers of mushrooms and nut mixture it breaks it up a bit. Everyone who has tried it loves it. I think I will do this next year.

comments powered by Disqus

FREE Newsletter