This tasty nut roast makes a hearty vegetarian low-FODMAP Christmas dinner.

Serves 8

200g finely chopped mixed nuts (brazil, walnut and pine nuts in equal measures)
1 celery stick (allowance is 19g per person)
2 carrots peeled and grated
2 parsnips peeled and grated
1 red or yellow pepper finely chopped
70g gluten free breadcrumbs
3 eggs
75g grated cheddar cheese
2 handfuls of kale stalks removed and finely chopped
3 tbsp chopped parsley
150ml of homemade low-FODMAP vegetable stock or water
2 tbsp tomato puree
1 tbsp fresh thyme leaves
1 tsp paprika

Tomato sauce
1 tbsp olive oil
1 tin tomatoes
1 tsp oregano dried
1 tsp sugar

1 loaf tin about 1.5 lt lined with grease proof paper

1.Preheat the oven to 180C.
2.Heat the olive oil. Add the carrot, celery and red pepper and sauté until soft for about 10 minutes stirring occasionally. Add the stock, tomato puree and kale. Simmer on a low heat until the liquid has been absorbed. Allow to cool.
3.Once cooled stir in the breadcrumbs, cheese, nuts, parsley and eggs. Season to taste.
4.Spoon the mixture in to the tin and press down. Cover with foil and bake for 25 minutes. Remove the foil and bake for a further 10 minutes or until it is firm.
5.While the nut loaf is in the oven make the tomato sauce. Heat 1 tbps of olive oil. Add tinned tomatoes and oregano. Season to taste. Simmer gently for 20 minutes with the lid on.
6.Remove the loaf from the oven and allow to cool down slightly for about 5 minutes. Turn out on a plate and slice. Serve with the tomato sauce and roast potatoes.