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Moroccan vegetable nut roast

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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1 hour 20 mins
Serves 8
Not too Tricky
Ingredients

10 shallots
1 butternut squash
2 peppers
1 medium aubergine
4tbsp Mr Hugh’s garlic infused rapeseed oil
1tsp paprika
1tsp cinnamon
5cm (2in) piece of ginger
400g can chickpeas, drained
Handful coriander, chopped
125g peeled almonds, toasted
125g shelled pistachios
75g butter, melted
1 x 200g packet filo pastry

Method

Method:
Heat the oven to 180°C. Grease a 28cm (11in) loose-bottomed flan tin. Cut the shallots into wedges, deseed and dice the pumpkin, cut the peppers into strips and dice the aubergine. Mix together with the Mr Hugh’s garlic infused rapeseed oil and spices, toss well, place in the oven in a roasting tin and cook for 20 minutes.

Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds, and pistachios. Stir this mix into the roasted vegetables when they are cooked.

Lay two sheets of filo pastry in the flan tin. Use a pastrybrush to brush with Mr Hugh’s garlic infused rapeseed oil. Add two more sheets and brush again. Repeat until all are used.

Add roasted vegetables, then fold over the excess pastry in generous folds and crinkle. Brush with the remaining butter and place in the oven to bake for 40 minutes. Remove from oven, carefully remove from the tin and serve.

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