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Nut and Spinach LoafNut Loaf 2
Meat free Monday – or any day of the week – this nut and spinach loaf is bound to be a family favourite!


  • 200g spinach leaves
  • 2 cups Alison’s Pantry Unsalted Supreme Roast Mixed Nuts
  • 1 small onion, finely chopped
  • 1 carrot, grated
  • 200g tinned whole tomatoes, drained and chopped
  • 50g sundried tomatoes in olive oil, chopped
  • 3 large eggs, lightly beaten
  • 100g tasty cheese, grated
  • 1/2 tsp dried sage
  • 1/2 tsp mint, finely chopped
  • 1 1/2 tbsp. parsley, finely chopped
  • 1 clove of garlic, crushed
  • 1 tsp vegetable stock
  • Freshly ground black pepper


  1. Preheat oven to 180
  2. Line a loaf tin with baking paper and grease with butter, also cut a piece of baking paper to cover the top of the tin, and grease with butter
  3. Blanch spinach in boiling water, drain well, squeeze out water and chop finely
  4. Put nuts into a food processor and pulse until chopped, take care not to reduce to a flour
  5. Tip chopped nuts and all other ingredients into a large bowl and mix together well
  6. Place mixture in the prepared loaf tin and place baking paper on top, butter side down
  7. Cook for approximately 1 hour until the loaf is cooked through
  8. Let cool for a couple of minutes then carefully turn out onto a plate and slice to serve
  9. Serve with a gravy or sauce of your choice – is great with a mushroom gravy