Free after three…?

20 February, 2020

Crewe Royal Arcade update

20 February, 2020


Recipe: Easter Nut Roast


Serves: 4-6 people

Prep time: 35 minutes

Cook time: 1 hour



For the nut roast…

1 butternut squash, peeled, de-seeded large dice

2 aubergines, halved

A drizzle of olive oil

250g pack cooked Pilau rice

4 spring onions, thinly sliced

2 garlic cloves, crushed

50g dried apricots, roughly chopped

50g pistachio nut

50g blanched almonds

50g dried cranberries

1 400g tin chickpeas including juice

10g coriander

1 pomegranate, seeds removed

1 tsp ground coriander

1 tsp ground cumin

Salt and pepper

To garnish…

25g Pomegranate seeds

10g Mint leaves

10g Coriander

25g Pistachio nuts



1. Pre-heat the oven to 180C (fan)/400F/gas mark 6.

2. Line a 2lb loaf tin with baking paper.

3. Place the diced squash and aubergine halves onto a baking tray. Drizzle with olive oil and season with salt and pepper. Bake in a pre-heated oven for 25 minutes or until soft. Lightly mash the squash with a fork and set to one side to cool slightly.

4. Scoop the flesh from the roasted aubergine and place into a mixing bowl. Add the squash and the remaining ingredients to the mixing bowl, stir well to combine. Season to taste with salt and pepper.

5. Pack the mix into the lined loaf tin and bake in a pre-heated oven for 1 hour.

6. Remove and allow to set for 5 minutes before removing from the tin.

7. Place on a serving platter and garnish with extra pomegranate seeds, mint, coriander and pistachio nuts.


Chefs Tip – This dish is just as tasty eaten cold. Place in the fridge and use 2 tins to press the nut roast, this will help when slicing the roast.