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Air-fryer cranberry nut roast recipe

Air-fryer cranberry nut roast recipe

2 ratings

Created by The Tesco Recipes team

Use chopped walnuts and pecans to make this simple nut roast - perfect for a Christmas dinner main! Cook in the air-fryer to get it nice and crispy and top with cranberry sauce and thyme for big festive flavours. See method

Ingredients

  • 50g walnut pieces, roughly chopped
  • 50g pecan halves, roughly chopped
  • 1 tbsp olive oil, plus extra for greasing
  • 1 onion, finely chopped
  • 2 large garlic cloves, finely crushed
  • 1 medium carrot, coarsely grated
  • 2 sprigs rosemary, leaves picked and finely chopped
  • 2 sprigs thyme, leaves picked, plus extra to garnish
  • 2 tbsp tomato purée​
  • 2 tsp yeast extract
  • 390g tin green lentils, drained and rinsed
  • 80g gluten-free white bread (roughly 2 slices), blended to a rough crumb
  • 20g flat-leaf parsley, finely chopped
  • 3 tbsp cranberry sauce
1 of your 5 a day; source of fibre, low in salt

Each serving contains

  • Energy

    845kj
    203kcal     10%

  • Fat

    13g 18%

  • Saturates

    2g 8%

  • Sugars

    6g 7%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 15.3g Protein 4.7g Fibre 4.6g

Method

  1. Grease and line a 1lb loaf tin with olive oil and baking paper.
  2. In a large frying pan, toast the nuts over a medium heat for 2-3 mins until fragrant. Tip into a large bowl and set aside.
  3. Heat the oil in the frying pan over a medium heat. Add the onion and fry for 5 mins until starting to soften. Stir through the garlic and cook for 1 min, then add the carrots, rosemary and thyme. Cook for a further 5 mins. Add the tomato purée and yeast extract and cook for 3-4 mins until caramelised. Add to the bowl with the nuts and mix through the lentils, breadcrumbs and parsley. Beat vigorously with a wooden spoon for 2-3 mins until the lentils start to break down and the mix holds together.
  4. Tip into the prepared loaf tin and compress with the back of a spoon to tightly pack.
  5. Cook in the air-fryer at 160°C for 20 mins until a crust has formed on the top of the nut loaf. Leave to cool in the tin for 10 mins before carefully turning out onto a plate. Remove the baking paper and top with the cranberry sauce, spreading down the length of the roast. Top with thyme leaves to garnish and cut with a sharp, serrated knife to serve.

Tip: This recipe can easily be doubled if a 2lb loaf tin will fit in your air-fryer.

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