| Ingredients:
35g/1½oz butter or margarine
2-3 tablespoons dried breadcrumbs
1 onion, peeled and chopped
50g/2oz pine nuts
150g/2oz ground almonds
10g/4oz cashew nuts, grated or very finely chopped
110g/4oz fresh brown or white breadcrumbs
4 tablespoons milk
2 eggs, beaten
salt and freshly ground black pepper
freshly grated nutmeg
Stuffing
110g/4oz butter, softened
grated rind and juice ½ lemon
½ teaspoon dried thyme
4 tablespoons chopped parsley
clove garlic, peeled and crushed
110g/4oz fresh brown breadcrumbs
Garnish
2 tablespoons pine nuts, toasted
Method:
- Line a 23x13x7.5cm/9x5x3in loaf tin with baking parchment. Grease the paper with10g/½oz of the butter, then coat with the dried breadcrumbs.
- Melt remaining butter in a pan, add the onion and fry over gentle heat for about 7mins until soft and lightly browned.
- Turn into a bowl and add the nuts, breadcrumbs, milk, eggs, seasoning and nutmeg to taste. Stir well to mix.
- Make the stuffing. Cream the butter in a bowl, then gradually work in all the other ingredients until thoroughly blended.
- Spoon half the nut mixture into the base of the prepared tin. Cover with the stuffing, then add remaining nuts.
- Smooth the surface and cover with a piece of buttered foil.
- Bake at gas mark 4/180°C/160°C fan/350°F for 1hr. Remove foil and return to the oven for 5-10mins if necessary to brown. Remove from oven and leave to stand in the tin for 5mins.
- Turn out carefully on to a serving dish, gently pull off the paper and sprinkle toasted pine nuts over the top.
To serve: slow roasted tomatoes.
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