Ultimate Sweet Potato and Mushroom Nut Roast
with Gravy, Roast Potatoes, Redcurrant Cabbage and Green Beans
Looking for a taste of everyday luxury? This Ultimate Sweet Potato and Mushroom Nut Roast is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Garlic Clove
80
Mature Cheddar Cheese
(Contains Milk)
50
Hazelnuts
(Contains Nuts May contain Nuts)
5
Dried Porcini Mushrooms
300
Diced Sweet Potato
450
Potatoes
½
Red Cabbage
150
Closed Cup Mushrooms
1
Dried Rosemary
20
Vegetable Stock Paste
(Contains Celery)
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
50
Redcurrant Jelly
150
Green Beans
Not included in your delivery
20
Boiling Water for the Mushrooms
200
Water for the Cabbage
30
Butter
2
Plain Flour
400
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
Peel and grate the garlic (or use a garlic press). Grate the cheese and roughly chop the hazelnuts, then add both to a large bowl and set aside.
Put the porcini mushrooms and boiled water (see pantry for amount) into a small bowl and leave to soak.
Put the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Pop them onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
While they roast, halve the cabbage (see ingredients), cut out and discard the tough core, then finely slice.
Heat a drizzle of oil in a large saucepan on medium heat. Add the cabbage and cook, stirring frequently, until it starts to soften, 3-4 mins. Add the water for the cabbage (see pantry for amount), then lower the heat and simmer until tender, 20-25 mins.
While the cabbage simmers, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the mushrooms and season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.
Stir in the garlic and dried rosemary. Cook until fragrant, 1 min.
Once cooked, transfer to the bowl of cheese and nuts - keep the pan, you'll use it again.
Pop a small saucepan on medium-high heat and add the butter (see pantry for amount). Melt gently, then stir in the flour (see pantry for amount). Continue to stir until combined, you've made a roux!
Cook, stirring, until the roux is a medium brown colour, 3-4 mins. Gradually stir in the water for the gravy (see pantry for amount), then stir in the vegetable stock paste and bring to the boil, stirring out any lumps that form.
Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins.
Once the sweet potato is cooked, add it to the bowl with the cheese, nuts and mushrooms. Using the back of a fork, roughly mash some of the sweet potato, leaving other chunks whole.
Add the breadcrumbs and soaked porcini mushrooms (including their liquid) to the bowl. Season with salt and pepper, then mix well.
Transfer the nut roast mixture to an appropriately sized and lightly oiled baking dish. Use the back of a spoon to press the mixture into the dish. Drizzle with a little oil and bake on the top shelf of your oven until golden, 15-20 mins.
Once the cabbage is cooked, stir through the redcurrant jelly, season with salt and remove from the heat.
Trim the green beans. When the nut roast has 8 mins remaining, pop the mushroom pan back on medium-high heat with a drizzle of oil.
Once hot, add the green beans and fry until starting to char, 2-3 mins. Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Season with salt and pepper.
When everything's ready, reheat the cabbage and gravy if needed, then hare your ultimate nut roast between your plates with the roast potatoes, redcurrant cabbage and green beans alongside. Pour over the gravy to finish.
Enjoy!
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