Skip to content Skip to navigation

Just a note: our independent dairy farmers do not use Bovaer additives.

Best-Ever Nut Roast by The Dairy Diary

This tasty nut roast, taken from the Dairy Diary 2025, is a hearty and delicious centrepiece for any meal. Packed with the crunch of roasted peanuts, it’s made even more irresistible with lightly salted fresh butter, deliciously smooth and creamy cheese, and golden-yoked free-range eggs from happy hens.

  • Preparation time: 15 min(s)
  • Cooking time: 1 hr 0 mins
  • Servings: 6

How to make

  1. Preheat the oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin and line it with a strip of baking paper.
  2. Reserve 2–3 tablespoons of nuts and spread the remainder out on a baking sheet; roast in the oven for 7–10 minutes or until they start turning golden. Leave to cool slightly.
  3. Meanwhile, melt butter in a frying pan, add the onion and cook over a low heat for 4–5 minutes until it begins to soften. Add carrots, celery and chilli, and cook for 5–7 minutes until softened.
  4. Reserve 2–3 tablespoons cheese for the topping, then put the remainder in a bowl with the roasted nuts, eggs, cooked vegetables, breadcrumbs, herbs, lemon zest and seasoning. Mix well then spoon into the prepared tin. Scatter the remaining nuts and cheese on top, pressing slightly into mixture.
  5. Bake for 40–50 minutes until golden brown and just firm to touch. Leave to cool in tin for 5 minutes before turning out. Serve hot with gravy and sliced runner beans, if liked.