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Nut Loaf
Nut Loaf

"First time I had to offer a vegetarian Xmas meal option and this was a huge hit, really delicious, even the meat eaters tucked in."

Jeanette

Nut Loaf Suitable for Vegetarians

A blended loaf of toasted nuts, Madeira-soaked apricots, mushrooms and herbs, topped with a red onion marmalade.

£6.00 Serves 2 (540g)

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Tell Me More

  • The red onions on top give it sweetness and colour to balance the nutty flavour. They also look great when serving
  • Our Nut Loaf contains almonds
  • Egg and Madeira-soaked apricots bind the mixture together

Try it with:

Baked mushrooms, defrost and spoon onto a field mushroom. Then top with a little Italian hard cheese and bake in the oven. You can also use the Nut Loaf as an alternative vegetarian stuffing.

Nutrition

Typical Values Per 100g
Energy (kJ)963
Energy (cal)232
Protein (g)6.1
Carbohydrate (g)15.6
of which: sugars (g)6.5
Fat (g)15.3
of which are saturates (g)5.2
Fibre (g)3.7
Sodium (g)0.32
Salt (g)0.8

Please Note: The details above are correct as of 25 November 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Water, Red Onion (16%), Onions, Almond Nuts (9%), Brown Bread (contains: Wheat Flour, Water, Dextrose, Yeast, Salt, Soya, Emulsifiers: Mono- and Diacetyltararic Acid Esters of Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl Lactate, Mono- and Diglycerides of Fatty Acids, Rapeseed Oil, Preservatives: Calcium Propionate, Flour Treatment Agent: Ascorbic Acid), Dessicated Coconut (contains: Coconut, Preservative: Sodium Metabisulphite), Sage and Onion Stuffing Mix (contains: Wheat Flour (Calcium, Iron, Niacin, Thiamin), Dried Onion, Vegetable Oils (Palm, Sunflower), Raising Agents (Ammonium Carbonate, Sodium Hydrogen Carbonate), Salt, Dried Sage, Dried Parsley, Barley Malt Extract), Mushrooms (5%), Cashew Nuts (4%), Dried Apricots (4%) (contains: Apricots, Preservative: Sulphur Dioxide), Rapeseed Oil, Free Range Pasteurised Egg, Madeira (contains: Maderia, Preservative: Potassium Metabisulphite), Parsley, Balsamic Vinegar (contains: Wine Vinegar, Concentrated Grape Must, Colour: Caramel, Antioxidant: Potassium Metabisulphite), Lime Juice, Coriander, Butter [Milk], Vegetable Stock (contains: Partially Reconstituted Vegetables (Onion, Potato, Leek, Celery), Salt, Maltodextrin, Sunflower Oil, Yeast Extract, Concentrated Carrot Juice, Natural Flavouring (Contains Celery)), Mushroom Stock (contains: Rehydrated Mushroom (Mushroom Concentrate, Water, Mushroom Powder), Salt, Cornflour), Demerara Sugar, Onion Stock (contains: Maltodextrin, Reconstituted Roast Onion (Water, Roast Onion Powder), Salt, Molasses, Soya Sauce (Water, Soya Bean, Wheat, Salt), Sugar, Sunflower Oil, Onion Powder, Yeast Extract), Salt, Chilli Powder.

Please Note: The details above are correct as of 25 November 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Cook from frozen. Preheat oven, remove film lid and turn the plastic tray upside down onto a baking tray and lift off, leaving the nut loaf with the onion marmalade on top. Cook in the centre of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
60 mins
Ensure it's piping hot and allow to rest 5 mins before serving.

Defrost Instructions:

If it defrosts, keep refrigerated and eat within 48 hours. Run a knife around the nut roast before turning onto a baking tray and scoop any remaining onion marmalade out of our plastic tray and carefully put it back on top. Use the temperature guidelines above, but cook for 40 mins.

Please Note: The details above are correct as of 25 November 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Other Nuts, Eggs, Soya, Celery, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 25 November 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"First time I had to offer a vegetarian Xmas meal option and this was a huge hit, really delicious, even the meat eaters tucked in."

Jeanette

Complete your meal...

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