Sheila's Nut Roast

⇐ The Green Book

Ingredients

main recipe that Helen usually does

200g chopped nuts

1 Tbsp crunchy peanut butter

50g rice

50g breadcrumbs

1 small onion, chopped

clove garlic, chopped

1 tsp marmite

tsp mixed herbs

2 Tbsp olive oil

optional an egg

salt & pepper

Sheila's extra

Chestnut puree - enough for thin layer in loaf tin

mushrooms, chopped and fried in a little olive oil

Method

1. Cook the rice. When cooked stir the marmite
2. Fry the onions and garlic gently till slightly browned
3. Mix all the ingredients (except Sheila's extras) with the cooked rice, onions and garlic. Fry the mushrooms in a little olive oil. Mix with the chestnut puree.
4. Grease, or better, line a 1lb loaf tin. Spoon half the nut mixture into the lined tin and smooth. Spread the mushroom/chestnut over in a thin layer. Add, and smooth, the remaining nut mixture. Don't fill tin right to the top
5. Bake at 180℃ for 30 minutes.
6. Serve with simple quick tomato sauce pepped up a bit with herbs or chilli if you like.

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