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Apricot and Rosemary Nut Roast

Prep Time:

15 minutes

Cook Time:

45 minutes


About the Recipe

A healthy meal to enjoy from Emmy and Carl


2 Onions finely diced

200g dried apricots

200g mixed nuts

200g green lentils

Leaves from 4 fresh rosemary sprigs, finely chopped

Salt and Pepper to taste

Oil for frying

100ml cold water


Soak the lentils overnight before cooking

Preheat the oven to 200C /180C fan/gas mark 6

• Line a 450g (approx. 20x10cm) loaf tin with baking paper

• Heat a little olive oil in a frying pan over a medium heat and fry the finely

diced onion for 10mins until softened, stirring frequently

• Meanwhile, add the apricots to a food processor with 100ml of cold water

and process to a smooth paste

• Add the nuts to the processor and pulse until they have mostly broken


• Drain and rinse the lentils then add to the processor and pulse until the

mixture holds together

• Transfer the mixture to a large mixing bowl along with the fried onions,

chopped rosemary leaves, salt and pepper to taste and combine

• Transfer the mixture to the prepared loaf tin, pushing it down so that it is

compact and level

• Bake in the oven for 45mins until golden brown.

• Remove from the oven and allow to stand in the tin for 5mins before

turning out onto a wooden board, serve in slices.

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