British Beef Recipes
British Chicken Recipes
British Fish and Seafood Recipes
British Fruit Recipes
British Lamb Recipes
British Offal Recipes
British Pasta and Rice Recipes
British Pork Recipes
British Turkey Recipes
British Vegetable Recipes


British Bread Recipes
British Biscuit Recipes
British Cake Recipes
British Cheesecake Recipes
British Desert Recipes
British Pie Recipes
British Pudding Recipes

British Pickle Recipes
British Jam Recipes
British Chutney Recipes


Southern England
Eastern England
Northern Ireland
Northern England
West Country

Vegetarian Roast recipe
Vegetarian Roast
Brown rice is the base of this tasty picnic idea. Onion and garlic add interest to the well-seasoned mixture.

This recipe makes a 'loaf' which slices well and can be served hot or cold. Any type of chopped nuts can be used for this dish, such as almonds, brazils or unsaltedpeanuts, but it's worth buying mature Cheddar specialty, as it adds a mouthwatering depth of flavour.

Serves 4 - 6

175 g (6 oz) long-grain brown rice
15 g (1/2 oz) butter
1 medium onion, skinned and chopped
1 garlic clove, skinned and crushed
2 carrots, grated
100 g (4 oz) button mushrooms, finely chopped
100 g (4 oz) fresh wholemeal breadcrumbs
100 g (4 oz) nuts, finely chopped
100 g (4 oz) mature Cheddar cheese, grated
2 eggs
salt and pepper

1. Cook the rice in boiling salted water for 30-35 minutes or until tender. Drain well.

2. Meanwhile, heat the butter in a medium frying pan and fry the onion, garlic, carrots and mushrooms, stirring frequently, until softened. Stir in the breadcrumbs, nuts, cooked rice, cheese and the eggs. Season to taste with salt and pepper and mix thoroughly together.

3. Pack the mixture into a greased 1.7 litre (3 pint) loaf tin and bake at 180C (350F) mark 4 for 1 - 1 1/4 hours or until firm to the touch and brown on top.

Serve the Vegetarian Roast sliced, hot or cold, with tomato sauce or chutney.