Rowena G's Recipes

Cranks Nut Roast

Recipe by
45 minutes
Prep: 15 minutes | Cook: 30 minutes | Servings: 4 persons

Received my first Cranks cook book from Jacky Spence in 1980. This Nut roast is from the book and has been a family favourite for nearly 40 years. It is  delicious.

  • 1 Medium Sized Onion
  • 25g (1oz) Butter or margarine
  • 225g (8oz) Mixed nuts, i.e. Peanuts, cashews, macademia etc.
  • 100g (4oz) Wholemeal bread
  • 300ml (1/2 pt) Vegetable Stock
  • 10ml (2tsp) Yeast Extract (Marmite)
  • 5ml (1tsp) Mixed Herbs (rosemary / sage / thyme)
  • Salt & Pepper to taste


  1. Chop the onions and sauté gently in the butter until transparent.
  2. Grind the nuts and bread together in a food processor until quite fine.
  3. Heat the stock and yeast extract to boiling point, then combine all the ingredients together and mix well – the mixture should be fairly slack.
  4. Turn into a well greased shallow baking dish, level the surface, and bake in the oven at 180°C (350°F/ Mark 4) for 30 minutes, until golden brown.


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