Festive Pine Nut Roast

This makes a delicious vegetarian option for Christmas dinner or other special occasions served with potatoes and freshly cooked vegetables and a tomato sauce with basil (see next recipe).

1 tablespoon olive oil

1 medium onion, finely chopped

100g/3½oz pine nuts

50g/1¾oz cashew nuts, roughly chopped

50g/1¾oz reduced-fat Cheshire or vegetarian cheese, grated

100g/3½oz fresh wholemeal breadcrumbs

1 tablespoon fresh chopped parsley or 1 tsp (5ml) mixed dried herbs

2 medium eggs, beaten

a pinch of ground nutmeg

salt and freshly ground black pepper

For the filling:

1 large carrot, peeled and finely diced

1 courgette, finely diced

1 small red pepper, deseeded and finely diced

To garnish:

lemon slices and parsley

Heat half of the oil in a saucepan, add the onion and gently cook for 5 minutes until soft and golden brown.  Remove from the heat and tip into a large bowl.  Add the nuts, grated cheese, breadcrumbs, parsley, eggs and seasoning to the onion and mix thoroughly.  Quickly stir fry the vegetables for the filling in the remaining oil until soft.  Place half the nut mixture into a lightly greased and base-lined 2lb (900g) loaf tin.  Cover with the stir-fry vegetables, pressing down well.  Top with the remaining nut mixture, press down well and smooth the surface.  Bake in a pre-heated oven at 180⁰C (350⁰F)  Gas Mark 4 for 45-60 minutes.  Remove from the oven and leave to stand in the tin for 5 minutes.  Turn out carefully on to a serving dish.  Garnish with lemon slices and parsley.  Serve with fresh vegetables and potatoes accompanied by Tomato Sauce with Basil if desired.

Serves 6