Nigel served up a great vegetarian dish ideal for Christmas for those who don’t eat meat or if you just fancy something different to a Turkey this Christmas.

Nigel’s nut roast consists of little patties with plenty of juicy, rich mushrooms and tasty macadamia nuts.

To make his nut roast dish, Nigel soaks porcini mushrooms in the water in a small bowl for ten minutes.

He adds chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. He blends the mix for a short amount of time, until a rough paste with a little texture immerge.

Nigel then drains the porcini, reserving the soaking liquid for use later. He then adds the porcini to the food processor and blend again.

Next, he tips the contents of the food processor into a large bowl and mixed in one egg, honey and soy sauce. He then adds breadcrumbs and stirred.

Finally, Nigel shapes the mix into patties and place onto an oiled baking tray.

He bakes the patties in the oven for 25-30 minutes. Meanwhile he cooks some kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender.

He serves the nut roast patties with the kale alongside.