- A little butter for greasing and frying
- 4 good sized red onions
- 200g cooked chestnuts
- 100g cashew nuts
- 100g bread, slightly stale
- 1 tsp mixed spice
- 10g sage, leaves only
- 150g Stilton
- 2 eggs, beaten
Prep: 15 mins | Cook: 55-60 mins
1. Heat your oven to 190°C/Fan 170°C/Gas 5. Grease a 20cm round, loose-bottomed cake tin with a little butter. Peel and finely chop 3 of the onions. Melt a small chunk of butter in a deep frying pan. Add the onions. Season well. Gently cook over a low heat for 10 mins till soft and golden.
2. While the onions cook, tip the chestnuts and cashews into a food processor. Add the bread to the processor and blitz to make fine crumbs. Tip into a large bowl. No processor? Finely chop the nuts and coarsely grate the bread.
3. Add the onions to the nuts along with the mixed spice. Finely chop most of the sage, saving a few leaves for later, and add that too. Crumble in 100g of the Stilton. Season a little and stir to mix. Add the beaten egg and stir till it comes together in clumps. Spoon into the tin. Cover with foil. Bake for 30 mins. Peel off the foil and bake for a further 15-20 mins till the loaf looks golden and firm.
4. While the loaf roasts, peel and finely slice the last onion. Warm a little more butter in the frying pan. Add the onion. Season and fry over a low heat for 10-15 mins, stirring now and then, till the onion is well browned and caramelised. It’s best to do this slowly so the onion sweetens.
5. Slide a knife around the edge of the chestnut loaf and turn it out of the tin onto a serving plate. Spoon the onions over the top and crumble over the last of the Stilton. Garnish with a few small sage leaves and serve with gravy and all the trimmings.
6. Tip: You can make the nut roast the night before, but don’t bake it. Chill in the fridge and then roast the next day. It may take 5-10 mins longer if you roast it straight from the fridge.