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-)