Recipe Inspiration

Ingredients...

250g shelled walnut halves

125g shelled cashew nuts

125g shelled hazelnuts

20ml olive oil

200g peeled and finely chopped onion

4 garlic cloves, peeled and finely chopped

150g finely chopped shitake mushrooms

150g finely chopped chestnut mushrooms

10g dried mixed herbs

10g finely chopped fresh parsley

375g cooked brown rice

250g cottage cheese

350g grated Emmental cheese

4 Large eggs, beaten

Butter for the loaf tin

Salt and freshly ground pepper

1000ml Essential Cuisine Premium Instant Gravy (made up as per instructions)

100g red onion confit

Method...

• Preheat oven to 180 degrees C.
  
  
• Toast the nuts on a baking tray until lightly browned, turning occasionally.
  
  
• Allow to cool and finely chop in a food processor.
  
  
• Heat the oil in a suitable frying pan, gently fry the onions and garlic until softened, but with little colour. Add the mushrooms and dried herbs, cook until the mushrooms are dry and golden brown. Remove from the heat and stir in the parsley, place in a large bowl.
  
  
• Add the nuts, rice, cheeses and finally the eggs. Season to your taste with salt and pepper.
  
  
• Butter a 24cm loaf tin. Line with baking parchment, then butter again, pour the mixture into the tin using a pastry scraper.
  
  
• Bake in the oven for 1 hour, or until golden brown and the centre is piping hot. Let it rest for 10 minutes before serving. Heat the gravy and stir in the red onion confit.
  
  
• Slice onto plates and serve with a selection of seasonal vegetables and red onion gravy.