finely chopped winter herbs such as sage and rosemary
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4.
Finely chop the onion and fry in a pan with a little oil until soft.
Either chop the peanuts in a food processor or place in a tea towel and bash repeatedly with a rolling pin.
Add the peanuts and the tin of tomatoes to the onion and cook gently. Season to taste.
Melt butter in a saucepan. Take off the heat and stir in flour. Return to the hub and cook, stirring for a few minutes. Pour in milk and stir continuously until smooth. Bring to the boil and simmer, until thickened. Then add the Marmite™ and mustard.
Mix the sauce with the peanut mixture and place into a suitable deep tin or dish. I use a standard bread loaf tin.
Finely chop the herbs and add to the breadcrumbs in a separate bowl. Add a little water to form a stuffing. Spread the stuffing evenly over the top of the nut roast.
Bake in the preheated oven for about 45 minutes.
If you are a Marmite™ hater, leave it out but double the quantity of mustard. You may also, if you wish, add a little gravy browning to colour the sauce.
I found it tasted quite nice, but mine ended up looking more like casserole than a nut roast. To be fair I was in too much of a hurry to measure the ingredients accurately but I was close to the mark with them. - 06 Jan 2014