One of my go-to recipes when family members are joining us for lunch is walnut and mushroom nut roast. It can be prepared and cooked in advance and it's equally nice hot with a selection of veggies or cold with salad. Best of all, it's enjoyed by vegetarians and meat-eaters alike.
Once the ingredients are combined, I use eggs and flax egg to bind the mixture, so the customary methods using high-carb breadcrumbs and/or wheat flour are not needed.
B: Two eggs scrambled in butter with a generous dollop of double cream, sauteed chestnut mushrooms and a tomato, garnished with chopped, flat-leaf parsley and seasoned with one or two grindings of black pepper.
Water to swallow tablets, followed by an espresso.
L: Walnut and mushroom nut roast made with leeks, eggs and flax egg, garlic and rosemary. Vegetable traybake with broccoli, cauliflower, red peppers and leeks, Mixed green salad of lettuce, watercress, chicory dressed with an olive oil and balsamic vinaigrette and topped with macadamia nuts roasted in butter.
Bank holiday pud made with cream cheese, double cream, lemon juice, vanilla extract and erythritol decorated with raspberries and lemon zest. Water to drink.
D: Assorted cheeses with salad made from lettuce, Romano peppers, celery, salad onions, cherry tomatoes, black olives, dressed with a garlic and mint vinaigrette scattered with pecan halves.
Water to swallow tablets.
happy
)tea.
