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Layered Nut Roast with Cranberry Glaze
A festive, four‑layer vegetarian nut roast perfect for Christmas dinner. The base is a savory mix of vegetables, herbs, chestnuts and nuts, topped with beetroot, spinach‑cranberry, harissa‑sweet‑potato layers and finished with a sticky cranberry‑maple glaze.
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Critical Success Points
- • Ensuring the vegetable mixture is not over‑cooked so it stays moist
- • Properly setting the flax egg to act as a binder
- • Pressing each layer firmly to prevent crumbling
- • Baking covered first to retain moisture then uncovered for a golden crust
- • Applying the glaze at the right time for a sticky finish
Safety Warnings
- • Hot oil can splatter – use a splatter guard or keep a safe distance
- • Handle the hot oven and foil with oven mitts
- • Harissa paste is spicy – wash hands after handling
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