![]() It is similar in many ways to Worcestershire sauce. But if you using leafy greens be sure to dry them well before mixing them with the potatoes. ![]() Nope, any old greens will do, everything from cabbage to kale. If you are more moderate with your butter/cream usage then yes! It depends, I put an obscene amount of butter in my mash and that makes it unsuitable for this recipe. The more floury potato, the softer and more “mash” like the bubble and squeak will be. You can pick them up cheaply in supermarkets or online.You can get away with anything apart from very waxy salad potatoes because they will not hold together. Check your oven temperature is not too high using an oven thermometer. Alternatively, it can be that you have overcooked the roast. One of the most common reasons for an over-crumbling nut roast is that it hasn't been packed down well enough into the baking tin. Or mash it into your bubble and squeak mix to make the ultimate vegetarian hash. You could try and crumble it over a freshly prepared salad for a nutty twist. Nut roast cold is just as delicious as it is hot and can add another variation to the dish. All these ingredients quickly reach a high temperature in the microwave.’ What can I do with leftover nut roast? Mary says: ‘If your Christmas pudding is traditional, and contains a high proportion of sugar, dried fruits, fat, and alcohol, it can be reheated in the microwave. Shop ahead, sharpen your knives, and save time reheating your Christmas pud in the microwave. Reheat in the oven preheated to 180C (160C fan/Gas 4) for 50 minutes to an hour or until piping hot throughout.’ Mary Berry’s tips for a stress free Christmas To reheat, put the nut load onto a baking tray and cover with foil. ![]() Turn it out of the tin, allow to cool then wrap and freeze for up to a month. Mary adds: ‘This also freezes very successfully. Alternatively, it can be made and completed up to two days ahead.’ Keep in the fridge, then cook as directed. Mary says: ‘You can prepare the nut roast the day before up to the end of step six. How to prepare Mary Berry’s nut roast ahead? Turn out onto a serving plate, remove the tin and garnish with sprigs of flat-leaf parsley. Cook in the oven for 50 minutes to 1 hour.Fold the ends of aubergine over the top of the filling and cover the tin with the foil. Spoon into the lined loaf tin, pressing the mixture down firmly.Add the nuts, breadcrumbs, lemon rind and juice, cheese, chestnuts, beaten egg and chopped parsley to the bowl with plenty of seasoning, and stir well to mix.Spoon into a large bowl and leave to cool. Melt the butter in a medium pan, add the onion, celery and garlic and cook, stirring occasionally, until soft, about 10 mins.Use the aubergines to line across the base and sides of the prepared loaf tin, all slices going in the same direction.Once you have turned the aubergine slices over, do keep a close eye on them as the second side will colour more quickly than the first side. The aubergine will cook to a deep brown once in the oven, so don't worry about getting too much colour at this stage. Cook under the hot grill for 5-7 mins each side until the aubergine has softened and is beginning to turn golden. Arrange on a large oiled baking tray in a single layer, brush or drizzle with olive oil and season with salt and pepper. Slice the aubergine thinly, lengthways.Line a 900g (2lb) loaf tin, 19 x 17 x 9cm (6½ x 3½ x 3½in), with foil and oil lightly. Preheat the grill, and oven to 200C (180C fan, Gas 6).Child development stages: Ages 0-16 years.See all conception & fertility features.Fines for taking children out of school.
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