Quick Recipe: Macadamia nut roast

Serves 6800g mixed root vegetables (potatoes, parsnips, swede, sweet potato) peeled and roughly chopped, 1 large onion, peeled and diced, 2 sticks celery, finely chopped, 1 garlic clove, peeled and crushed, 1 tablespoon macadamia oil, 200g carrots, peeled and grated, 300g macadamia nuts, roughly chopped, 3 tablespoons fresh chopped parsley, 2 tablespoons lemon juice, salt and freshly ground black pepper.

Cook the root vegetables in a large pan of boiling water until just tender. Fry onion, celery and garlic in the oil, until softened. Set the oven to 200C or Gas 6. Drain the root vegetables, put back in the pan and mash roughly. Mix in grated carrots, most of the nuts, parsley, lemon juice, and seasoning. The mixture should be able to form a moist ball in your hand, if it is too sloppy, add some porridge oats or breadcrumbs.

Spoon the mixture into a large, lightly-oiled, ovenproof dish. Sprinkle with the rest of the nuts. Cover with oiled foil and cook for 30 min then a further 15-20 min uncovered until the top is browned and the vegetables are cooked through. Leave to stand for 10 min before cutting into squares and serving with salad or green vegetables.