Layers and layers of Christmas flavours

Transforming a nut roast into something more celebratory, this recipe is a feast for the eyes as well as the palate. Combining layers of savoury nut roast, sweet leeks, earthy spiced beetroot, all topped off with a layer of crisp sweet potatoes, this a centre piece dish that will stand out on any festive table. 

About this post



December 14, 2023

James Sargent

What makes this dish so special?

For our sustainable festive main course, we’ve pulled out all the stops on a traditional nut roast and created a celebratory centre piece. We’ve used locally sourced, seasonal ingredients like winter beets and leeks, as well as some more economical products like frozen spinach.  


Find the full recipe below

Nut Stuffing:
  • 1 large onion
  • 2 cloves of garlic
  • 200g chestnut mushrooms
  • 1tsp dried sage
  • 1tsp dried rosemary
  • 1tsp dried thyme
  • 1tbsp marmite
  • 60g dried cranberries
  • 175g walnuts
  • 175g hazelnuts
  • 100g sourdough bread
  • 150ml white wine
  • 1tbsp tahini
  • 2tbsp olive oil
Beetroot Layer:
  • 300g cooked beetroot
  • 125g ground almonds
  • 2tsp ground cinnamon
  • Zest of 1 orange
Spinach and Leek Layer:
  • 100g frozen spinach
  • 2 leeks (medium)
  • 1tbsp vegan butter
  • 2 cloves of garlic
  • ¼tsp ground cloves
  • ¼tsp ground nutmeg
  • 2tbsp white wine
Sweet Potato Layer:
  • 3 sweet potatoes  
  • 2tbsp vegan butter 
Savoury Granola:
  • 50g Spoon ‘The Low Sugar One’ Granola
  • 1tbsp maple syrup
  • 1 stalk fresh rosemary
  • 5 sage leaves sliced
  • 1 good pinch salt
  • 1 good pinch pepper


Beetroot Layer:
  • Blend cooked beetroot and mix with the ground almonds ground cinnamon and grated orange zest, season to taste.
Spinach and Leek Layer:
  • Defrost spinach and remove excess water.
  • Cut the leeks lengthways in half, wash, and slice into half moons.
  • In a frying pan, heat the butter and gently sizzle the crushed garlic.
  • Add in the leeks and cook until soft.
  • Add in the spinach, wine, spices and season with salt and pepper.
  • Cook until all liquid has evaporated.
Nut Roast Stuffing Layer:
  • Fry the diced onion in 2tbsp of olive oil in a large pan until softened.
  • Sauté the garlic for 1 minute, then add mushrooms for 10 mins until dry.
  • Put the nuts in a food processor and pulse until they are chopped but not ground.
  • Add in the marmite, wine and tahini and combine with the rest of the mixture.
  • Stir in the nuts, cranberries, and dried herbs.
  • Take off the heat and stir in the breadcrumbs –the mixture should hold together, but not be wet– add more wine/stock/tahini if needed.
Sweet Potato Layer:
  • Thinly slice the sweet potato into discs.
  • Melt the butter.
Savoury Granola:
  • Simply mix all the ingredients together.


  • Preheat oven to 160ºC.
  • Grease and line a 8inch spring form tin.
  • Divide the nut stuffing mixture into three equal parts.
  • Add a third of the mixture to the cake tin and press into place.
  • Top with the leek and spinach mixture and again press into place.
  • Repeat the process with another layer of nut stuffing, then the beetroot and the final layer of stuffing.
  • Arrange the discs of sweet potato into a circle around the top of the cake tin – they should stand tall to create the crown effect, but they can lean to support one and other.
  • Brush with the melted butter and season with salt and pepper.
  • Bake for 40 minutes and then increase the temperature to 180ºc to crisp up the sweet potato for 10 minutes.
  • Sprinkle on the savoury granola and bake for a final 2 minutes.
  • Leave to rest for at least 15 minutes and then serve.


Top tips: 

  • There are quite a few steps to this recipe, so to take the pressure off, prepare the layers in advance and then it’s just an assembly job on the day 
  • The flavours will develop as it cools, so you could eat it at room temperature with a good hot gravy to bring it up to temperature 
  • Any leftovers can be frozen for future meals