125g (4oz) mixed mushrooms, such as chestnut or Portobello, finely chopped
100g (3½oz) risotto rice
100ml (3½fl oz) Noilly Prat vermouth or dry white wine
500-600 ml (17fl oz, close to 1 pint) hot vegetable stock
75g (3oz) fresh breadcrumbs
50g (2oz) each blanched almonds and pistachios, toasted and roughly chopped
125g (4oz) mature cheddar, grated
2 medium eggs, beaten
1Tbsp. each thyme leaves and curly parsley
200g (7oz) fresh cranberries
1Tbsp. cranberry sauce
Directions
Step 1
Put the dried mushrooms into a small bowl and cover with boiling water. Leave to stand for 20min.
Step 2
Melt the butter in a large pan and gently fry the onion and celery for 10min until softened. Add the garlic. Cook for 1min.
Step 3
Drain mushrooms and keep 150ml (5fl oz) of the soaking liquid, disposing of any grit. Chop and add to the pan with the fresh mushrooms. Cook for 5min, stirring often.
Step 4
Stir in the rice and cook for 1min. Slowly add the Noilly Prat and bubble until almost evaporated, then add the mushroom liquid. Once the liquid has almost disappeared, add a ladleful of stock and simmer until absorbed. Keep adding a ladleful at a time, until the rice is tender - about 20-25min. Put in a bowl to cool.
Step 5
Preheat the oven to 180ºC (160ºC fan) mark 4. Stir the remaining ingredients, except the fresh cranberries and sauce, into the mushroom mixture. Put the fresh cranberries into the base of an oiled 18cm x 12cm x 8cm (7in x 5in x 3in) ovenproof dish or loaf tin, then tip in the mushroom mixture. Pack down firmly. Cover with foil and bake for 1hr, removing the foil for the last 10min. Let stand for 10min.
Step 6
Meanwhile, heat the cranberry sauce with 1tbsp water, then push through a sieve. Carefully turn out the nut roast on to a platter and brush with the cranberry glaze. Garnish with fresh bay leaves.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
