Sunday Roast

Thanks to Grandad and his wonderful garden, we now have boxes full of fresh vegetables filling up the kitchen and begging to be turned into delicious meals. I asked Luke what we should cook and he said 'Sunday Roast!' I didn't need much convincing and we were soon busy chopping, steaming and roasting all those yummy green beans, carrots, potatoes and onions to accompany the nut roast and gravy.

Luke's Verdict: I love Sundays!

Recipe

Nut Roast

Prep: 10 minutes/ Cooking: 40 minutes/190c, 375f, gas mark 5/Serves: 4

150g chopped mixed nuts
75g wholemeal breadcrumbs
1/2 onion, chopped
1 tbsp soy sauce
1/2 tsp dried thyme
1 tsp lemon juice
25g butter or margarine
1 tsp olive oil
1 tsp yeast extract
2/3 cup water

Method

Thoroughly mix together all the ingredients except the yeast and water.

Dissolve the yeast extract in the water, and then add it to the rest of the mixture, mix thoroughly.

Press into a greased loaf tin or baking dish.

Bake for about 30-40 minutes until crisp on top and hot in the middle.

Serve in slices.

Roast Vegetables

Prep: 5 minutes/ Cooking Time: 1 hour/ 190c, 375f, gas mark 5/Serves: 4

3oog new potatoes
6-8 cloves garlic
2 red onions, quartered
4 parsnips, sliced lengthways
4 carrots, sliced lengthways
olive oil
sea salt.

Method

Place the vegetables and garlic cloves in a roasting tray and sprinkle with a little olive oil and sea salt. Cook for an hour or until the vegetables become nicely crisp and browned.

Onion Gravy

3 large onions, sliced
2 garlic cloves, crushed
1 tbsp brown sugar
3 oz plain flour
3 fl oz vegetarian gravy browning
18 fl oz vegetable stock

Method

Heat a little oil in a pan and fry the onions, garlic and sugar over a low heat until golden. Sprinkle on the flour and cook for 3-4 minutes. Add the gravy browning and stock and bring to the boil. Season, then simmer for at least 20 minutes.