I’ve worked on this recipe for a while now. It’s rich, hearty and flavourful. Quite delicious actually…..
It can be made in advance, cooked, cooled, sliced and frozen, or it can be made one day in advance and kept chilled in the refrigerator for 24 hours, before baking.
PS. to freeze, wrap each slice in greaseproof paper when cold, and place in freezer bag.
I served it as the main dish for a roast with all the trimmings, but it’s great with rice and a light sauce, or served cold with salad and pickles.
Here is a link to my other festive seasonal offering this winter:
MUSHROOM, CHESTNUT, APRICOT AND CRANBERRY
HERBED NUT ROAST