Sustainable Food Knighton was asked to contribute to the Knighton Christmas Countdown, a daily "advent calendar" of activities and online offerings. We decided to contribute a video cookery demo featuring a tried and tested vegetarian nut terrine that would make a delicious non-meat Christmas Dinner centrepiece. For vegans the cheese in the recipe could be vegan cheese. Here's the video and also the recipe in full. Have a happy, safe Christmas!
1 large onion, finely chopped
3 sticks celery
1 leek, finely chopped (optional)
5-6 oz ((125-150g) chopped nuts of your choice but could include walnuts, hazel, almond, brazil, for example
2 tbsp fresh herbs such as thyme, marjoram and oregano or 2 tsp dried herbs such as thyme marjoram or mixed herbs
3oz (75g) grated cheddar cheese
4oz(100g) brown or white fresh bread crumbs
14oz (400g) chopped tomatoes, drained
Salt and ground black pepper
Pre-heat oven to 190C, Fan 170C or Gas mark 5 and line a 1lb loaf tin.
Heat 1 tbsp oil in frying pan and gently fry the onion and leek if using along with the celery to soften but not brown. Add the chopped nuts and herbs and mix well. Heat carefully for a further 5 mins. Season well and take off the heat.
Mix the breadcrumbs and cheese together in a dish and moisten with 1bsp oil.
Press in a layer of breadcrumb mix into the loaf tin, then a layer of the nut mix followed by a layer of tomatoes. Repeat layers ending with a topping of breadcrumb mix. Press down well and bake for ¾ hour or until firm. Turn out onto a plate.
Serve with tomato sauce or sauce of your choice.