Turns out that, with Mum gone, I’m the only person in the family who actually eats roast chestnuts with Xmas dinner. So the post-dinner clear-out of leftovers gave me a good 2/3rds of a tin of lovingly pre-roasted chestnuts to play with. Mixed with finely chopped mushrooms and a few other ingredients, these made a cracking nut roast, as I’m sure Scrat would agree…
Mushroom & Chestnut Roast
2/3rds tin of chestnuts
One small onion, chopped
One clove garlic, chopped
Good handful button mushrooms, chopped finely
One egg, beaten
Decent dash soy sauce
4 spring onions, chopped finely
One wholemeal pitta bread, crumbled finely
Dollop tomato puree
Gently fry the onion and garlic in oil.
Add the spring onion, mushroom, soy sauce, sage and a pinch of salt. Stir fry for a few minutes.
Take off the heat and add the other ingredients, mix well.
Pour into a greased baking dish, wrap with foil and bake in the oven at 180degrees for 20-25 minutes.