Truffle Nut Roast


    • 300g roasted nuts – walnuts, hazelnuts and brazil nuts
    • 150g cooked chestnuts
    • 1 onion, diced
    • 1 parsnip, grated
    • 50g cranberries
    • 50g dried date, chopped
    • 75g cooked spinach
    • 2 tbsp chopped sage
    • 50g panko breadcrumbs
    • 100ml sherry
    • 2 tbsp Black Truffle Sauce
    • 1 tbsp oil
    • 1 egg, beaten [optional]
    • 1 tsp Flaked Black Truffle Sea Salt


  1. Preheat your oven to 200˚C. In a frying pan soften your onions in oil and add in your parsnip, sage and spinach.
  2. Blitz all your nuts in a food processor until a coarse texture. Then in a large bowl combine all ingredients together.
  3. Add the Flaked Black Truffle Sea Salt to your mixture
  4. Grease and line a roasting tin and fill with your truffle nut roast mixture. Press down but don’t compact too firmly. Then cover the top with a sheet of baking parchment and bake for around 1 hour. Allow to cool slightly and turn out. Serve with cranberry sauce and roasted root vegetables.