Preparation Time: 15 mins | Cook Time: 40 mins | Servings: 8

Ingredients

• 150g hazelnuts
• 150g walnuts
• 1 vegetable stock cube
• 2 Tbs olive oil
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 1 leek, trimmed and thinly sliced
• 2 carrots, grated
• 2 garlic cloves, minced
• 4 Tbs hazelnut butter Buy it here
• 1 sweet potato, boiled and roughly mashed
• 1/4 cup dried cranberries
• 1 Tbs chopped parsley
• Zest of 1 lemon
• 1 tsp salt
• Pepper
• Milk, as needed

Steps

1. In a processor blitz the nuts and the stock cube together until chopped in small pieces but not fully ground.
2. Line a baking tin with baking paper and heat the oven to 200C.
3. Heat the oil in a pan and fry the onion, celery, leek and carrots till soft. Add the garlic and cook for another minute.
4. Take off the heat and put into a mixing bowl and add in the hazelnut butter, chopped nuts, sweet potato, cranberries, parsley, lemon zest with a bit of milk and salt. Stir till it forms a dense sticky loaf.
5. Spoon into the loaf pan and bake covered with foil for 30mins. Remove the foil and further brown for 5-10mins. Serve with a gravy of choice.