Packed with a variety of nuts, dried fruits, spices and vegetables, this nut roast is a real showstopper, of which everyone will want a slice. Full of flavour and texture, it makes a great meat-free main for Sukkot dinners and complements traditional roast trimmings well. Top tip – use a loose based tin so it is easy to remove after baking.

Method:

• Preheat the oven to 180ºC and line a 24cm loose-bottomed tart tin with baking paper.
• Cut the butternut squash into cubes. Roast with a little oil for 30 minutes or until soft.
• Meanwhile, bash the cumin and coriander seeds in a pestle and mortar.
• In a frying pan over a medium heat, cook the onion in a little oil until soft.
• Add the garlic and cook for another minute or so, then add the turmeric and cinnamon. Cook for a couple more minutes then remove from the heat and set aside.
• Place the pistachios and almonds in a food processor and pulse until they are broken down with a little texture.
• Tip into a bowl with the orzo and dried fruit, then add the lemon zest and fresh parsley.
• Beat the eggs. Then stir into the onion mixture.
• Once soft, take the cooked squash and mash half of it (leaving the other half in chunks), then stir this into the mixture too.
• Spoon this into the prepared tin and press down to flatten. Cook in the oven for another 40 minutes.
• Once cooked, carefully remove the nut roast from the tin and top with pomegranate seeds and more pistachios.

@denises_kitchen