Sage & Onion Nut Roast

Name: Sage & Onion Nut Roast
Prep time: PT15 MINS
Cook time: PT30 MINS
Yield: 4
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Feed A Crowd Impressive Sage & Onion Savoury Winter

A show-stopping nut roast that brings all the festive cheer - and might even have the most committed carnivores reconsidering their ways. Brimming with roasted peanuts and elevated by the rich, savoury warmth of our Sage & Onion peanut butter, this indulgently nutty centerpiece delivers comfort, crunch, and a touch of Christmas magic in every slice. Perfect for stealing the spotlight at any celebratory table.

Prep 15 mins

Cook 30 mins

Serves 4

Equipment Needed

Chopping board, sharp knife, medium saucepan, spatula, mixing bowl, 2lb loaf tin, baking parchment

Ingredients

1 tbsp olive oil or
1 medium onion, finely chopped
2 cloves garlic, crushed
1 medium carrot, finely chopped
1 stick celery, finely chopped
150g peanuts
75g breadcrumbs (or oat flour for gluten free)
2 tbsp soy sauce
4 tbsp Sage & Onion Peanut Butter
1 large egg

Optional garnish:

Sage leaves, fried
Dried cranberries

Method

1. Preheat your oven to 180°C (160°C fan), and line a 2lb loaf tin with baking paper.

2. Heat the oil in a pan over medium heat and add the finely chopped onion, carrot, celery, and crushed garlic. Cook for 5–7 minutes until softened.

3. In a large bowl, combine the peanuts, breadcrumbs, soy sauce, and Sage & Onion peanut butter. Mix well, then add the cooked vegetables and stir to combine.

4. Add the egg and mix until the mixture becomes sticky and holds together. If it feels too dry, add a splash of stock or water.

5. Spoon the mixture into the prepared loaf tin, pressing it down firmly and smoothing the top. Bake for 30 minutes, or until golden and firm to touch.

6. Finish with fried sage leaves and dried cranberries as an extra flourish, then slice and serve alongside your favourite roasted sides, and a good glug of gravy!