Ingredients

• 40g/1¾oz dried porcini mushrooms
• 300ml/10½fl oz hot water from the kettle
• 250g/9oz chestnut mushrooms
• 150g/5oz chestnuts
• cooked and peeled
• 1 x 400g/14oz tin flageolet beans
• drained
• 100g/3½oz Macadamia nuts
• 1 free-range egg
• 3 tbsp honey
• 3 tbsp soy sauce
• 100g/3½oz breadcrumbs
• 2 tbsp groundnut oil
• plus extra for greasing
• 200g/7oz kale

Directions

• Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil.
• Soak the porcini mushrooms in the water in a small bowl for ten minutes.
• Add the chestnut mushrooms
• chestnuts
• flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time
• until you have a rough paste with a little texture.
• Drain the porcini
• reserving the soaking liquid (use this for another dish
• like mushroom risotto or soup). Add the porcini to the food processor and blend again.
• Tip the contents of the food processor into a large bowl and mix in the egg
• honey and soy sauce. Finally
• add the breadcrumbs and stir well.
• Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes
• but watch them carefully.
• Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes
• or until tender.
• Serve the nut roast patties with the kale alongside.