By Roxy Pope and Ben Pook
Long before we were vegan, we would insist on making a nut roast for a Sunday dinner, so we just knew we had to include one in this cookbook. The apricot and rosemary is such a winning combo, and we bet even the meat eaters will approve.
Preheat the oven to 200°C/180°C fan/gas mark 6 and line a 450 g (approx. 20 x 10cm) loaf tin with baking paper.
Heat a <