PINE NUT ROAST

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

½ teaspoon dried thyme

4 tablespoons chopped parsley

clove garlic, peeled and crushed

110g/4oz fresh brown breadcrumbs

1. Line a 23x13x7.5cm/9x5x3in loaf tin with baking parchment. Grease the paper with10g/½oz of the butter, then coat with the dried breadcrumbs.
2. Melt remaining butter in a pan, add the onion and fry over gentle heat for about 7mins until soft and lightly browned.
3. Turn into a bowl and add the nuts, breadcrumbs, milk, eggs, seasoning and nutmeg to taste. Stir well to mix.
4. Make the stuffing. Cream the butter in a bowl, then gradually work in all the other ingredients until thoroughly blended.
5. Spoon half the nut mixture into the base of the prepared tin. Cover with the stuffing, then add remaining nuts.
6. Smooth the surface and cover with a piece of buttered foil.
7. 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.
8. 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.