*Allergens in bold
£5 per person, 4 portions
You’ve got to have a centrepiece to a vegetarian Christmas, and this is one everyone likes to dig into.
Packed with nuts and plenty of veggies, our recipe is full of flavour. Garnish with parsnip crisps for extra crunch!
Pearl Barley (Wheat), Vegetable Stock (Celery), Parsnip, Linseed, Olive Oil, Onion, Garlic, Mushroom, Rosemary, Sage, Hazelnut, Parsley, Nutmeg, Pumpkin Seed
Preheat your oven to 180 degrees celsius. Place the nut roast into a baking parchment lined roasting tin. Once up to temperature, cover with foil and place in the oven for 1 hour, removing the foil for the last 20 minutes.
Keep refrigerated. Do not freeze. Use by date on package.