02 Festive Nut Loaf

Well, this recipe has taken a long time to crack!

It’s an update on the nut roast that traditionally has graced the table alongside the traditional Sunday meat roast. If you’re going for a traditional Christmas lunch, this is a lovely dish to complement the usual suspects.

Lightly spiced with cinnamon, ginger and turmeric and crunchy from roasted hazelnuts, you could serve slices of this with gravy or a simple tomato sauce. Use whatever type of mushrooms you prefer, though we recommend using a mix.

Serves 4-6


  • 1cup - uncooked quinoa (to yield 3 cups cooked)
  • 0.5 - red onion, finely chopped
  • 1 - stick celery, finely chopped
  • 300g - mushrooms, roughly chopped
  • 0.5tsp - ground cinnamon
  • 0.5tsp - ground ginger
  • 0.5tsp - ground turmeric
  • 150g - roasted hazelnuts, roughly chopped
  • 2 - large eggs
  • sage leaves & butter for the garnish (optional)


  1. Preheat the oven to 200 degrees Celsius.
  2. In a saucepan, cover the quinoa with 2 cups of cold water. Bring to the boil, then cover with a lid, turn the heat down to low, and simmer for 15 minutes until all the water has been absorbed.
  3. Take the saucepan off the heat and keep covered while you prepare the rest of the ingredients.
  4. In a large frying pan over medium heat, fry the onions and celery in a little olive oil until soft.
  5. Add the mushrooms and ground spices and keep cooking until the mushrooms have completely softened.
  6. Leave aside for five minutes to cool.
  7. In a large bowl, combine the quinoa, the softened vegetables, hazelnuts and two eggs.
  8. Press the mixture firmly into a loaf pan approximately 25cm by 11cm.
  9. Bake for 40 minutes until brown and firm on top.
  10. To garnish, fry sage leaves in a tablespoon of butter until crisp. Scatter on top of the loaf and serve