Recipes, Dinner, Christmas Recipes

Crown Nut Roast with Cranberry Sauce

Prep Time: 40 mins Cook Time: 60 mins


For the Nut Layer:

  • 3 medium onions, finely chopped
  • 1 tbsp soya oil
  • 675g Evergreen organic mixed nuts
  • 350g soft white bread, crusts removed
  • 3 tbsp Al’Fez natural tahini
  • 3 tbsp Doves Farm organic wholemeal flour
  • 180ml Provamel soya milk
  • 1 tsp white pepper
  • 1 tsp nutmeg
  • ½ tsp ground cloves
  • ½ tsp salt

For the Spinach Layer: 

  • 275g frozen spinach, cooked as directed on packet & well drained (cook with a clove of crushed garlic, if liked)

For the Chestnut Layer: 

  • 225g unsweetened chestnut purée
  • Blended with:
  • 15g melted butter
  • 1 tbsp red wine
  • 25g fine breadcrumbs
  • Salt & pepper to taste

To Garnish: 

  • 175g cranberry sauce
  • Whole chestnuts
  • Bunch of watercress


1. Gently fry the onions in soya oil until soft. Grind nuts, bread and cooked onion together in a food processor or coffee grinder to a fine consistency.

2. Mix tahini, flour, soya milk, pepper, nutmeg, cloves and salt to a paste. Add to the nut mixture and combine thoroughly. The mixture will be fairly stiff, should hold together well and be slightly sticky.

3. Mix together the chestnut layer ingredients until thoroughly combined.

4. Line tin with non-stick baking parchment. Divide nut mixture into four and spinach into two.

5. Place mixtures in alternating layers (nut, spinach, nut, chestnut, nut, spinach, nut). Use a plastic spatula to press each layer down very smoothly, especially into the corners and sides of the tin.

6. Cook at 150C/300F/Gas 2 for 45 minutes, increase to 200C/400F/Gas 6 and cook for a further 15 minutes to give a nice crust.

7. Turn out and decorate top of roast with cranberry sauce and whole chestnuts. Brush chestnuts and sides of roast with a little cranberry sauce or gravy to give a shine. Garnish serving plate with sprigs of watercress.


If the tin or mould is a tricky shape, proceed as follows:
1. Line tin or mould with clingfilm.
2. Fill with alternating coloured layers, pressing down well as you go.
3. Before cooking, turn out onto a baking sheet covered with non-stick baking parchment, or onto an oven-to-table serving plate.
4. Remove tin and peel off clingfilm. Cover lightly with greaseproof paper and remove this after 45 minutes of cooking.
5. Cook for a further 15 minutes uncovered to crispen the crust if necessary. The roast will hold its shape during cooking.

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