Mary Berrys Festive Nut roast

Mary Berry's aubergine five-nut roast recipe is a real winner for vegetarians. It's so easy to make and tastes delicious too - you can prepare it in advance or the day before you want to serve it so you've got plenty of time to focus on the sides. This recipe serves 8 people and will take around 1hr and 20 mins to make. This nut roast is ideal for vegetarians when it comes to your Sunday roast dinner or Christmas Day dinner with the whole family. Made with onion, celery and aubergine this nut roast is full of veggies. Add in a handful or two of Brazils, pine nuts and blanched whole almonds and you've got yourself one mouth-watering, flavour-packed nut roast

Ingredients
1 medium aubergine
Olive oil
Salt and freshly ground pepper
40g (1.5oz) butter
1 small onion, finely chopped
2 celery sticks, finely chopped
1 garlic clove, crushed
175g (6oz) shelled mixed nuts (such as Brazils, pine nuts, blanched whole almonds), chopped in the processor, but not too finely
50g (2oz) shelled pistachio nuts, roughly chopped
100g (4oz) fresh white breadcrumbs
Grated rind and juice of half a lemon
100g (4oz) mature Cheddar, grated
100g (4oz) frozen chestnuts, thawed and roughly chopped
2 eggs, beaten
4tbsp chopped fresh parsley
Sprigs of fresh flat-leaf parsley, to serve

You'll also need:
900g (2lb) loaf tin, 19 x 17 x 9cm (6