Jackfruit and Porcini Nut Roast

Tip 125g of the jackfruit - pick out the biggest pieces and slice - into a bowl with the paprika, garlic, and tarragon. Tip the remaining jackfruit into another bowl with the eggs and dried porcini, and blitz with a stick blender until very smooth. Add the chestnut purée, and blitz again to combine.
Stir 150g of the mushroom and jackfruit mix into the other bowl with the sliced jackfruit. Spoon half of the remaining mushroom and jackfruit mix into a lined loaf tin, add the sliced jackfruit mix, then cover with the remaining mushroom and jackfruit mix. Press down, and scatter with cashews. Lightly cover with baking parchment and bake for 45 mins. Serve sliced with roast potatoes, vegetables, and gravy for a sumptuous vegetarian roast.

50 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box