If you’ve never tried a nut roast before, let’s clear this up: it’s not a meatloaf made with nuts. It’s so much better than that. Jamie Oliver’s nut roast is a rich, savory, earthy, slightly sweet and wonderfully satisfying vegetarian (and easily vegan) main dish. It’s packed with roasted nuts, fresh herbs, veggies, spices and sometimes even dried fruit.
This dish isn’t just for vegetarians. It’s become a bit of a star at the holiday table. Think of it as the perfect centerpiece when you want something cozy and hearty but without the meat. Jamie’s take is generous, rustic and full of deep flavor, layered with seasonal vegetables and fragrant herbs. It also looks great when sliced-bonus points for presentation.
Jamie Oliver Nut Roast Recipe
Ingredients Needed
Here’s what you’ll need for Jamie Oliver’s version. He keeps it simple but never boring. Expect some variation depending on the season or what you’ve got in your cupboard but here’s the core lineup:
- Mixed nuts – Around 300g. Walnuts, almonds, cashews… go for unsalted.
- Onions – 2 medium ones, finely chopped.
- Garlic – A few cloves, minced.
- Carrots & celery – Grated and diced for depth and sweetness.
- Fresh rosemary and sage. These bring the holiday vibe.
- Breadcrumbs – They hold everything together.
- Parmesan or vegan hard cheese. Adds a salty, umami kick.
- Dried cranberries or apricots. A bit of sweetness cuts through the richness.
- Eggs (or flaxseed mix for vegans) – Binding power.
- Olive oil – For sautéing.
- Salt & pepper – Season every layer.
Optional but awesome:
- Mushrooms – Jamie often includes chestnut mushrooms for texture.
- Lemon zest – Brightens things up.
- Tomato puree – For umami and moisture.
Equipment Needed
You don’t need fancy gadgets. Here’s what gets the job done:
- Loaf tin – A standard one is perfect. Line it with parchment paper for easy removal.
- Large frying pan or skillet. To cook down the veggies.
- Mixing bowl – For combining all the ingredients.
- Food processor – Optional but helpful to pulse the nuts (don’t overdo it; you want texture).
- Grater & knife – For prepping all the fresh stuff.
- Spoon or spatula – For mixing and smoothing it into the tin.
How To Make Jamie Oliver’s Nut Roast
Okay, now the good stuff-let’s make it.
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Toast the nuts.
First, spread your nuts out on a tray and roast them in a preheated oven (around 180°C/350°F) for about 10 minutes. This step matters. Toasted nuts = big flavor.
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Cook the base.
Heat olive oil in your skillet. Toss in chopped onions, garlic, celery and carrots. Cook them gently until soft and golden. This should smell amazing already. Add herbs and spices halfway through.
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Pulse the nuts.
Once cooled, roughly blitz the nuts in a food processor. Not into dust-just crumbly and chunky enough to bite into.
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Combine everything.
In your mixing bowl, bring the party together. Veggies, nuts, breadcrumbs, cheese, dried fruit, eggs, lemon zest-mix it all thoroughly. If it feels dry, a splash of stock or a bit more tomato puree helps.
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Pack it into the tin.
Line your loaf tin, then firmly press the mixture in. Smooth the top, maybe drizzle a little oil or dot with extra herbs for a nice finish.
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Bake it.
Into the oven it goes! Bake for about 45-50 minutes. You’re looking for a golden top and a firm structure.
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Rest, slice and serve.
Let it cool a bit before slicing. It holds better and won’t fall apart. Serve with gravy, roast potatoes and greens.
What I Learnt
A few things stood out while making Jamie’s nut roast:
- Toasting nuts is a must. It sounds like a skip-able step but don’t. The depth of flavor you get is unmatched.
- The mix is forgiving. Forgot the cranberries? No big deal. Want to throw in some spinach? Go for it. As long as you keep the balance of moisture and structure, you can play around.
- Texture matters. I pulsed the nuts too fine once. Big mistake. The roast turned mushy and flat. Leave some bite!
- It’s a crowd-pleaser. Even the meat-lovers at the table went back for seconds. That says it all.
Recipe Tweaks For Jamie Oliver’s Nut Roast
Jamie Oliver’s nut roast is already a hit with its rich, earthy flavors. But if you’re looking to make it your own, there’s a lot of room to play.
1. Go wild with the nuts.
Jamie’s original recipe leans on a combo of cashews, almonds and Brazil nuts. But why stop there? Try adding pecans for sweetness or walnuts for a slightly bitter depth. Toast them first-just 5-7 minutes in the oven. so their oils release and you get maximum flavor.
2. Boost the umami.
Add a spoonful of Marmite or miso paste to the mix. It melts into the veggies and mushrooms beautifully and gives the roast a deeper, meatier vibe. A splash of soy sauce or tamari can do the same.
3. Make it gluten-free.
Swap out breadcrumbs for gluten-free oats or blitzed rice crackers. If the recipe calls for flour to bind, opt for chickpea flour or a GF blend. Bonus: you get a slight protein boost this way too.
4. Get herby with it.
Jamie’s version uses fresh thyme and rosemary which are classics. But don’t stop there. Try sage for a more stuffing-like flavor or even a little tarragon for a hint of aniseed. Fresh parsley at the end brightens everything up.
5. Play with texture.
Some people like a firm, sliceable loaf. Others want something a bit softer inside. If you like it denser, add more ground nuts or cooked quinoa. For a lighter version, use cooked lentils or a bit more grated carrot.
6. Add a filling.
Want a wow factor? Add a layer of sautéed mushrooms or caramelized onions in the middle. Or go festive with a cranberry or red pepper chutney layer. It adds color and contrast when sliced.
Storage Tips For Leftovers
Let’s be real-nut roast leftovers are gold. Here’s how to keep them tasting amazing.
Fridge storage:
Wrap leftovers tightly in foil or beeswax wrap and store them in an airtight container. They’ll keep for 3 to 4 days. The flavors deepen overnight, so it might taste even better the next day.
Freezing:
Nut roast freezes like a dream. Slice it first (for easy reheating), wrap each piece in parchment and pop them in a freezer-safe bag or container. Label it. You’ll thank yourself later.
Reheating:
Oven’s best if you want that crispy crust back. Preheat to 180°C (350°F) and warm slices for 15-20 minutes. Microwave works too-just cover the slice with a damp paper towel to keep it from drying out.
Pro tip:
Use leftover slices in sandwiches with some cranberry sauce and leafy greens. Or crumble the roast and mix it into a veggie hash for breakfast.
What To Eat With Jamie Oliver’s Nut Roast?
The nut roast might be the centerpiece but what you serve with it can really elevate the whole meal.
1. Gravy-absolutely non-negotiable.
A good onion gravy or mushroom gravy takes this roast to a new level. Jamie’s recipes often include a rich veggie gravy-definitely worth making. Go heavy on the caramelized onions and a splash of red wine or balsamic vinegar.
2. Roasted veg.
Think roasted carrots, parsnips, sweet potatoes. maybe even Brussels sprouts. Toss them with olive oil, garlic and rosemary before roasting for a crispy, golden edge.
3. Something green.
You need balance. Sautéed greens like kale, chard or cabbage with lemon and garlic keep the plate fresh. A squeeze of lemon right at the end lifts the whole meal.
4. Cranberry or redcurrant sauce.
That sweet, tart contrast is unbeatable. It cuts through the richness of the roast and adds a festive touch.
5. Mashed or roasted potatoes.
Classic and comforting. Go creamy and buttery if you like contrast. Or make smashed roast potatoes with rosemary and sea salt for something crispier.
6. A zingy salad (optional but awesome).
Especially if you’re serving the roast outside of the holiday season, a fennel and apple slaw or beetroot salad adds crunch and brightness.
FAQs
What Nuts Are Used In Jamie Oliver’s Nut Roast Recipe?
Jamie uses a mix of walnuts, almonds, and hazelnuts in his nut roast recipe for a delicious crunch.
Can I Make Jamie Oliver’s Nut Roast Ahead Of Time?
Yes, you can make it a day or two in advance and just heat it up before serving.
Is Jamie Oliver’s Nut Roast Suitable For Vegans?
Yes, his nut roast is vegan-friendly, as it doesn’t use any animal products like eggs or dairy.
