Herb and Nut Roast (4-6 people):
100 gr hazelnuts
100 gr cubed wholemeal bread
25 ml vegetable oil
450 gr peeled and chopped onions
1 tbsp yeast extract
100 gr unsalted cashew or peanuts
2 tbsp chopped parsley
2 tbsp chopped mixed herbs
Salt and pepper
Heat oven to moderate 180C
Put the hazelnuts in blender (reserving about 12 whole ones) add the bread and grind coarsely.
Heat the oil, add the onions and fry gently for 10 minutes until soft. Stir in the yeast extract.
Remove from heat, then stir in ground hazelnuts, bread, cashews or peanuts and herbs.
Season to taste.
Press the mixture into a 1 ½ pint pie dish or oven proof casserole. Press the reserved nuts into the top and bake in the oven for 40 minutes until lightly browned on top.