Can you freeze cranberry and cheddar nut roast?
Yes. Freeze it in portions, one to each container.
How to freeze and defrost it, with the Food Standards Agency’s advice at each step.
The recipe
One batch makes 8 portions.
Ingredients for 8 portions
Method
Prep
- Heat the oven to 180°C fan. Line two 900g loaf tins or foil loaf trays with baking paper.
- Peel onions and carrot. Chop them roughly with celery stick, then whizz in a food processor until finely chopped.
- Peel and crush garlic clove, and pick the leaves from sprig of thyme.
- Whizz cashew nuts and walnuts in the food processor until they look like rough breadcrumbs. Tip them into your biggest bowl.
- Whizz white bread into crumbs and add them to the bowl. Grate extra mature cheddar cheese into it too.
- Drain and rinse red kidney beans, add them to the bowl and mash roughly with a fork.
Cook the veg
- Heat olive oil in your biggest frying pan over a medium heat. Fry the chopped veg for 10 minutes until soft.
- Stir in the garlic and thyme for 1 minute, then tip it all into the bowl.
Mix and fill
- Beat medium egg and add them to the bowl with dried cranberries, marmite, salt and black pepper. Mix well with your hands.
- Divide between the tins and press down firmly.
- Toss pecans with honey and press them into the tops.
Bake
- Cover with foil and bake for 30 minutes.
- Take off the foil and bake for 15 minutes until firm in the middle and the pecans are toasted.
To eat now
- Leave in the tin for 10 minutes, then lift out and cut into thick slices.
How to freeze
-
cool any warm dishes before putting them in your freezer
, says the Food Standards Agency. - Put the lid on the container.
How to defrost
-
the safest way to defrost food is in the fridge overnight
, says the Food Standards Agency. - Heat it in the oven with the lid on until it’s steaming hot all the way through.
-
it is important that food is cooked to steaming hot throughout, rather than warmed
, says the Food Standards Agency. - Leave for 10 minutes, then cut into thick slices.
How we’d cook it, not advice. We don’t check recipes for allergens, and ingredients vary by brand, so check the label on everything you use. Prepare and cook food the way the Food Standards Agency says. Allergens and food safety
Nutrition
Per portion- Energy
- 642 kcal
- Fat
- 44.5g
- Carbohydrate
- 33.6g
- Protein
- 23.9g
Nutrition details
- Energy
- 642 kcal
- Fat
- 44.5g
- of which saturates
- 10.9g
- Carbohydrate
- 33.6g
- of which sugars
- 11.5g
- Fibre
- 8g
- Protein
- 23.9g
- Salt
- 2.4g
Estimated from ingredient data (95% of ingredients included).
Made some already? Add it to your stash. Mark it always in and Nomstash tells you when you’re running low.
For Christmas Day
- Serve it with Roast potatoes, carrots and the gravy.
- 1 loaf feeds 4 One batch makes 8 portions.
- Vegetarian Contains nuts. Some cheeses are made with animal rennet, so check the cheddar says vegetarian.
No special kit
- Works best in a foil tray with a lid Any freezer-safe container does the job too.
- Everything from one shop Batch cook it with Nomstash and the foil trays with lids go on the same shopping list as the food.
Cook what you already cook
-
Already keep a freezer spreadsheet?
Paste it in from Excel or Google Sheets, or choose a CSV file, and Nomstash reads it into your stash.
Bring in my freezer list
Freezing and defrosting safely
The Food Standards Agency’s advice, in their words.
Label everything you freeze.
label food you freeze so you don’t end up with Unidentified Frozen Objects (UFOs)
The rest of the Food Standards Agency’s advice, in their words, is in our freezing and defrosting guide.
Sources
- Food Standards Agency How to chill, freeze and defrost food safely gov.uk
- Food Standards Agency Cooking your food gov.uk
Last checked . Each quotation on this page was read against the page it links to.