1 large onion
225g mushrooms
2 cloves of garlic
1 tbsp ground coriander
1 tsp ground ginger
2 tbsp olive oil
200g tin chopped tomatoes
1 tbsp tomato puree
200g brazil nuts, roughly chopped
100g wholemeal breadcrumbs
salt & ground black pepper
1 large egg, beaten

Serves four to six

I made this moist & tasty loaf for a vegetarian family member last Christmas. It was so good that everyone else had a slice too.

Preheat the oven to 190oC/375oF/Gas Mark 5 and lightly grease a large loaf tin. Chop the onion in a food processor; add the mushrooms & garlic and whiz until the whole mixture is a thick paste.

Cook the paste with the spices in the oil for 4 to 5 minutes, until the juices run from the mushrooms. Added the tomatoes and tomato puree and cook for a further 4 to 5 minutes to reduce the tomato juice.

Transfer the mixture to a large bowl & add the chopped nuts & breadcrumbs. Season with salt & pepper. Mix in the beaten egg to bind. Spoon the mixture into the prepared loaf tin. Cover with lightly oiled foil and bake for an hour, or until set. Remove the foil and bake for a further 10 to 15 minutes to brown the top.

A simple home made tomato sauce or salsa really brings out the flavour. Served hot, this makes an ideal alternative roast, simply sliced and served with vegetables and roast potatoes. It also tastes great cold with salad.

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