KAMUT® berries & nuts roast


Makes 6 – 8 servings


1 tbsp               canola oil

1                        onion, finely chopped

1                        red pepper ,deseeded and very finely chopped

1                        celery stick, very finely chopped

½ cup              mushrooms, very finely chopped

1                        carrot, coarsely grated

1 oz                   fresh white breadcrumbs

1 oz                   cooked Kamut® berries

¼ cup              ready-roasted mixed nuts, chopped

2 tbsp               sunflower seeds

1 tbsp               Kamut® flour

¼ cup              sun-dried tomatoes, chopped

1 tbsp               fresh thyme leaves

salt and pepper for seasoning


Preheat oven to 375 degrees.

Add oil to a large frying pan, then gently cook the onion for a few minutes until softened. Add the red pepper, celery and mushrooms and cook for 5 minutes. Add the grated carrot and cook for one more minute.

Remove the pan from the heat and add the remaining ingredients and season with salt and pepper.

Put the mixture into a 9” x 5” loaf pan, pressing it down well. Bake for 30 minutes until brown on top. Serve warm or room temperature.

Sue Taggart

As a child growing up in Kent “The Garden of England”, I thought that every family grew their own vegetables. I would help my grandfather in the garden and loved pulling potatoes and carrots out of the soil. These early experiences have given me a great appreciation for where our food comes from and a discerning palette for fresh, seasonal produce. As an avid reader, writing and storytelling is a passion that has only deepened over the years together with a growing concern for the health of our oceans and planet. We are facing serious issues with climate change and the clock is ticking…so it’s up to all of us to nurture and protect our home planet.