Mary Berry's nut roast

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This aubergine five-nut roast is the perfect Christmas dinner main course for vegetarians - and you can prepare it the day before.

Serves: 8

Ingredients

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.

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1 medium aubergineOlive 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 (6½ x 3½ x 3½in) base

Method

Preheat the grill, and oven to 200ºC/Fan 180ºC/Gas 6.
Line a loaf tin with foil and oil lightly.
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.
Use the aubergines to line across the base and sides of the prepared loaf tin, all slices going in the same direction.
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.
Add the remaining ingredients to the bowl with plenty of seasoning, and stir well to mix.
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.
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.
Slice thickly to serve.

Top tip:This nut roast can be made up to two days ahead and can be freezed for up to a month. To reheat, put the nut roast on a baking tray and cover with foil. Reheat in a preheated oven at 180ºC/Fan 160ºC/Gas 4, for 50 mins to an hour, until piping hot.Mary Berry's Christmas Collection is available from Amazon, RRP £16.99Win Mary Berry cook booksGet inspired:Find out what Mary Berry's serving for Christmas

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