This healthy and nutritious festive nut roast can be served alongside your main meal on Christmas Day, or is just as enjoyable on its own. It also contains spinach and carrots which add to the rich nutty flavour. The recipe is adapted from http://www.nealshealthymeals.com

Makes 2 nut roasts.

Ingredients.

1. Cooking oil spray

2. 350 grams assorted nuts

3. 60 ml sunflower oil

4. 1 large onion, chopped (you can buy frozen ready-chopped onion if this is easier)

5. 2 garlic cloves, crushed (you can buy garlic in a jar if this is easier)

6. 180 grams spinach, chopped (you can buy a bag of baby spinach leaves if this is easier)

7. 50 grams plain flour

8. 50 grams wholemeal breadcrumbs (you can buy breadcrumbs in a packet if you are unable to make your own)

9. 1 large carrot, peeled and grated

10. 400 gram can chopped tinned tomatoes

11. 1 egg, beaten

12. 1 teaspoon chilli flakes (optional)

13. 50 grams dried cranberries (optional)

14. 2 tablespoons curly parsley, chopped (you can buy dried parsley if this is easier)

15. Freshly grated salt and pepper.

Method.

1. Preheat the oven to 180C.

2. Place the nuts, sunflower oil, onion, garlic and spinach in a food processor. Blitz until well combined.

3. Empty the processor contents into a large mixing bowl and stir in all the other ingredients until well combined too.

4. Oil two loaf tins and then line them with greaseproof paper. I used ready-formed liners which are much easier because they fit exactly inside the tin.

5. Empty the nut roast mixture into the loaf tins and press down to ensure the tins are filled to the corners and smooth out the top with the back of a spoon. Use your hands if this is easier .

6. Place in the oven for 45 minutes until firm and the top is browned . It should have a lovely nutty smell too.

7. Turn out the loaves on to a chopping board to carve up slices.

8. Serve warm with cranberry sauce.