Nut roast

4 servings

Ingredients

Quantity Ingredient
4 ounces Hazel nuts
3 ounces Breadcrumbs
1 Carrot; grated
1 Onion; grated
1 Apple; grated
1 tablespoon Tomato puree
1 teaspoon Marmite
1 teaspoon Olive oil
Garlic to taste

Directions

Put vegetables in water, boil a few minutes, reserve water. Mix all, roll into shape, cover with breadcrumbs, bake 40 minutes at Mark 6 Serve with gravy made with tomato puree garlic and reserved water.

OH- forgot essential detail - must roast the hazel nuts at about 300 until skins blacken and then remove the skins - roasting hazelnuts makes all the difference (don't eat them all separately-)

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