Lisa Faulkner served up a tasty nut roast with piccalilli for the festive season on John and Lisa’s Weekend Kitchen.

The ingredients are: 25g butter plus extra for greasing, 1 onion, chopped, 1 leek, sliced, 100g cooked chestnuts, chopped, 100g mixed nuts, chopped, 100g breadcrumbs, 100g grated cheddar, 1 good tsp marmite, 1 tsp dried thyme, 1 handful dried cranberries, 1 tsp dried sage, Extra splash of water and Sage leaves, for garnish.

For the piccalilli: 200ml water, 300ml vinegar, 200ml olive oil, 1-2 heaped tsp mustard powder, 1 tsp coriander seeds, 1 tsp chilli flakes, 2 tsp turmeric, 100g brown sugar, 2 bay leaves, 1 small head of cauliflower, divided into florets, Handful button onions, 12 long green beans, finely chopped, 3 cloves garlic, sliced, A spoonful of cornflour and Salt and pepper.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.