The chopped nuts in this recipe should be left in small pieces, about the size of peppercorns – don’t be tempted to mill them to a powder. If you’ve bought whole or broken nuts, either chop them (carefully!) with a large kitchen knife or put them in a bag and bash them with a rolling pin to get them down to size. This give the nut roast a lovely crunchy, crumbly texture. Serves 3-4

Ingredients

• 200g (8 oz.) chopped mixed nuts
• 1 onion, chopped
• 1 green pepper, chopped
• 1 stick of celery, chopped
• 1 grated carrot
• 2oz. (50g) sliced mushrooms
• 2oz. (50g) breadcrumbs
• 25g (1 oz.) plain wholemeal flour
• 125ml (5 fl. oz.) vegetable stock
• 1 tablespoon mixed herbs
• 1 tablespoon vegetable oil

Method

1. Preheat the oven to Gas Mark 5 / 375°F / 190°C.
2. Heat the vegetable oil in a pan and fry the onion for a few minutes.
3. Add pepper, celery and mushrooms and fry for 2 minutes.
4. Add the grated carrot and fry for one more minute.
5. Remove from the heat, add the flour and stir. Add vegetable stock, nuts, breadcrumbs, mixed herbs and a little salt and pepper.
6. Grease the inside of a loaf tin. Put the mixture into the tin, pressing it down with a spoon.
7. Bake for around 35 minutes.