Carrot and Cashew Nut Roast

Step 1

Preheat your oven to 180C/350F

Step 2

Thoroughly grease your brioche tins or your loaf pan.

Step 3

Boil or steam the carrots until soft, drain and mash.

Step 4

Fry the onion gently in the oil until soft, add the garlic and fry gently for a further minute.

Step 5

Mix together with all the other ingredients and spoon into your prepared tin/s. Push it into all the corners and level the tops.

Step 6

Cover with foil and roast in your preheated oven. If you are presenting your roast as a Christmas tree follow these timings:*Remove foil from small roast after 30 minutes and roast it for another 10 mins. Remove from oven and cool in the tin for 10 minutes before carefully turning out.*Remove foil from medium roast when you take the small one out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.*Remove foil from large roast when you take the medium roast out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.

Step 7

Place the large roast on your serving plate with the medium one on top of it and the little one perched atop the whole construction!

Step 8

If you are cooking your roast in one tin cover it with foil and bake in your preheated oven for 1 hour, remove the foil and roast for a further 10 minutes. Leave to cool in the tin for 15 minutes before turning out.

Step 9

Serve hot or at room temperature, decorated with sprigs of thyme or rosemary, maybe a cranberry or two!