Cashew nut roast
Serves 12

1 onion
2 cloves garlic
2 mushrooms
1 tomato
olive oil
6 oz sachet sage and onion stuffing mix
9 oz cashew nuts
3 oz blanched almonds
2 teaspoons dried thyme
2 teaspoons dried sage
3 teaspoons yeast extract
18 fl oz boiling water
ground pepper

Chop the onions and fry in a large saucepan with a little olive oil until softened

Add chopped mushrooms and garlic and fry for another 3 – 4 minutes.

Put the nuts, fried onions, mushrooms and tomato into a food processor.  Zuzz until the nuts are quite fine.

Put the stuffing mix, dried herbs and nut mixture into the saucepan and mix together.

Put the yeast extract into a heat proof jug and pour the boiling water over it.  Stir until dissolved and pour into the saucepan.  Stir everything well.

Add pepper to taste.

Put the mixture into a greased tin loaf tin.
Cover the top and bake for 50 minutes at 190C.  Remove the covering for the last ten minutes.

Allow to stand for 10 minutes before slicing.

Serve with roast potatoes, carrots, Brussels sprouts, cranberry jelly and gravy*.

*Gravy

1 chopped onion
olive oil
1 clove garlic
1 teaspoon curry powder
2 teaspoons cornflour
50:50 vegetable stock and red wine (use vegetable oxo for stock)

Caramelise the onion.  Add the garlic and curry powder and cook for one minute.  Remove from heat.  Add stock and cornflour – mix well.  Add red wine. 
Return to heat and stir until thickened.

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