• Preheat the oven to 180C/350F degrees.
• Grease and line an 8 inch spring form cake pan with parchment paper and secure foil around the outside of the bottom of the tin. The foil stops any cranberry juices spilling out.

Roast the nuts

• You can either place them on a baking tray and bake for 5-10 minutes until they are golden OR pan roast them in a skillet pan.

Prepare the Cranberries

• Place the cranberries and the powdered monkfruit in a saucepan on a low heat and gently cook them until the cranberries are starting to become juicy. Remove from the heat and allow to cool.

Make the Nut Roast

• Process the nuts in a food processor until fairly smooth.
• Heat the olive oil in a large frying pan on a medium heat.  Add the onion, garlic and celery and cook for 5 minutes until soft.
• Remove the pan from the heat and add to the food processor with the cheese, herbs and seasoning. Pulse until combined and smooth.

Assemble

• Spoon the cranberries into the base of an 8inch spring form release cake tin.
• Place the nut roast mixture on top of the cranberries and pack in tightly and evenly.
• Bake for 35-40 minutes until firm
• Remove from the oven and allow the nut roast to rest in the tin for 15 minutes before serving. It cuts better if you do this.