Nut Roast

(recipe developed by Bid and Pete Whittet)

These ingredients will fill 2 medium loaf tins, and it is best to make a couple at a time, as they do freeze well, and take a bit of time to produce.

 

Chop the onions roughly, and fry in hot oil until brown. Add the oregano, salt, pepper and crushed garlic, and fry for 30 seconds more.

 

Put the bread through a food processor, or grate/crumble it finely. Put the bread, mashed potato, nuts, grated cheese and tomatoes into a large bowl, and mix with a dash of tomato puree.

 

Put the onions through a food processor or liquidiser, and add to the mixture. (If you don't have either, you could mash the cooked onions instead.)

 

Beat the eggs, and add the marmite, curry powder and mustard to the eggs. Pour this over the main ingredients, and stir well. Line the bread tins with greaseproof paper and fill with the mixture.

 

Bake in a preheated oven (160° for a fan oven) for 30 - 40 minutes. As a hint, I usually remove it from the tin when it begins to cool, and give it an extra 10 minutes just before serving - it remains whole that way !