Nut roast with pistachios and cranberries Context – Recipes – Anna Jones

Ingredients

• A small handful of dried porcini
• 2 tablespoons of olive oil
• 2 red onions, peeled and finely chopped
• 2 sticks of celery peeled and finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 150g of risotto rice or pearl barley
• 100ml of white wine
• 500ml of good hot vegetable stock
• 200g of mixed wild mushrooms
• 100g of pistachios, toasted
• 100g of almonds toasted
• a handful of breadcrumbs from good bread
• 125g of good cheddar cheese
• 1 red chilli, finely chopped
• the zest of 1 lemon
• 2 eggs, beaten
• 2 sprigs of each, sage rosemary, thyme, leaves picked and chopped
• 200g of fresh cranberries
• 2 tablespoons of light brown sugar