It calls itself a nut-roast, but contains no nuts.
And bugger the “very finely chopped” malarky for the pepper, leek, onion, carrot and celery; I blitz them all together in the Great Beast until they are almost mush, which makes for all their flavours being completely mixed into one very nice flavour (for those of us who dislike both pepper and celery, that’s a thoroughly good thing). This cuts the prep time by about half an hour. The mushrooms I cut fine, for texture.
And the gravy makes all the difference to ease of eating.
In that case, wot Gus said. It’s in the recipe but it is Very Important, because this stuff fragments really quite easily as it comes, or rather doesn’t come, out of the tin.
Mine are Pyrex branded, but metal tins, & they are a Bluddy odd shape & size.
An proper 2llb loaf tin was wot I used for years until they died of old age & metal fatigue! They were used my Grandmother, Mother & me though, so not bad going…
You don’t have to be a moderator to do a copy-and-paste: this from Twellies in the Cellar.
"Soo
"The salad is a handful of leaves per person and a chopped pear and a chopped beetroot (not essential but the pear is essential) a few walnuts and chunks of blue cheese - sort of half an inch cubes scattered on the top
"A honey and mustard dressing finishes it
"For peskkytarians a bit of sea trout will make it a full dinner when served with some nice wheaten soda bread
“Can some kind mod copy this post into the appropriate thread and leave it in here as well so a wee bee has a new recipe to amuse the beely drone with”
625 g (1 lb 6 oz) Potatoes
Piece of Fresh Ginger, about 5 x 2.5 x 2.5 cm( 2 x 1 x 1 inches), peeled and coarsely chopped
3 Cloves Garlic, peeled
3 Tbsp Water
1/2 tsp Ground Turmeric
1 tsp Salt
1/2 tsp Cayenne Pepper
5 Tbsp Vegetable Oil
1 tsp Fennel Seeds (optional)
Method
Boil the potatoes in their jackets. Drain and let them cool completely. Peel the potatoes and cut them into 2-2.5 cm (3/4-1 inch) dice.
Put the ginger, garlic, 3 Tbsp water, turmeric, salt and cayenne pepper into the container of a food processor or blender. Blend until you have a paste. Put the oil in a large, preferably non-stick frying pan and set over medium heat. When hot, put in the fennel seeds if you are using them. Let them sizzle for a few seconds. Now put in the ginger garlic paste. Stir and fry for 2 minutes.
Put in the potatoes. Stir and fry over medium-high heat for 5-7 minutes or until the potatoes have a nice, golden brown crust on them.