Mushroom Mini Nut Roasts with Crunchy Red Slaw

Recipe and photograph – Dr Joan Ransley

These cute mini nut roasts contain some delicious gut-friendly ingredients including nuts, pulses, chestnuts and mushrooms. The colourful red cabbage slaw contains fibre and a range of polyphenols which have been shown to encourage the diversity of gut microorganisms and support a healthy gut lining.

Method

For the nut roasts

1. Preheat the oven to 200°C/gas mark 6. Grease a large baking tray (43cm x 30cm) with oil.
2. Add the chestnut mushrooms, chestnuts, borlotti beans and hazelnuts to a food processor. Blend for 30 seconds or until you have a rough paste.
3. Transfer the contents of the food processor into a large bowl. Add the egg, soy sauce, breadcrumbs and mix well.
4. Shape the mixture into 10 patties using your hands and place onto the oiled baking tray. Brush a little oil over the surface of each pattie. Bake for 25-30 minutes, until crisp.

For the crunchy red slaw

1. Transfer the red cabbage and carrot to a salad bowl together with the chopped spring onions.
2. Whisk the lime juice, fish sauce, olive oil and honey together and pour over the crunchy red slaw and toss well.
3. Serve the mini nut roasts alongside the red slaw.

Alternative serving suggestions

• The mini nut roasts can be served with a green winter vegetable such as cabbage, kale or sprouts.
• Other pulses such as flageolet beans, red kidney beans or black beans can be substituted for the borlotti beans.
• Sesame oil can be used instead of olive oil in the dressing.