Firstly, I hope all of you had a great Christmas and enjoyable new year! Our Christmas day involves a lunch at our place, where meat is served and I create two vegetarian dishes to share with everyone. Most of the family enjoys the vegetarian dishes I serve as well as having their roast meat. The two roasts I served was this recipe here and a special nut roast with olives and haloumi.

The following delicious recipe was concocted just before Christmas and unfortunately I have no evidence of it at all. I’ll try and recook this and post a photo at some stage! I cooked this the night before Christmas and upon reheating, the roast dried out a little. The initial roasting was delicious and perfect though!

The roast itself is a great combination of camembert, cranberries, walnut, leek and fresh bread blended down and stuffed the same way as the Stuffed Macadamia, Peach & Shitake Vegie Roast.

A cranberry sauce was also created to drizzle over the top, the recipe for this will be posted shortly.

Serve this with roasted potatoes and steamed vegetables!

Serves:

• 8 slices!

Ingredients:

• 4 tbs cranberry unsweetened jam
• 125 grams camembert sliced
• 50 grams walnuts
• 2 slices white bread, crust removed
• 60 grams leek
• pinch salt & white pepper
• 20 grams butter

Instructions:

1. Melt the butter and place half in the vitamiser.
2. Pour half of all the ingredients into the vitamiser and blend.
3. Empty the vitamiser in a bowl and do the same with the other half.
4. Combine the ingredients in the bowl to ensure the stuffing has even ingredients.
5. Cut the roast in half and then cut a circular hole in the middle of both.
6. Stuff the roast and let sit for half an hour.
7. Preheat oven 180 degrees celsius or 356 fahrenheit.
8. Place a little oil in the tray and on the roast, cooking for around 30 minutes.
9. Slice and serve!