Brazil Nut Loaf

225 g/8 oz shelled Brazil nuts
100 g/4 oz wholemeal bread, cubed, with crusts
1 tablespoon polyunsaturated vegetable oil
100 g/4 oz lean bacon, denuded and chopped
(optional)
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
1 tablespoon chopped parsley
1 tablespoon chopped thyme
salt
freshly ground black pepper
1 egg
1 teaspoon Worcestershire sauce

Put the nuts and bread in a blender and grind coarsely.

Heat the oil in a pats, add the bacon (if using), onions and garlic and fry gently for 4 to 5 minutes until soft. Remove the pan from the heat, then add the ground nuts and bread, chopped parsley and thyme, and salt and pepper to taste. Mix well. Beat the egg with the Worcestershire sauce, then

add to the nut mixture and bind thoroughly.

Press the mixture into a lightly greased 450 g/ I lb loaf tin and level the surface. Bake in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for 40 minutes until the top is crisp and lightly browned.

Turn the loaf out on to a serving dish and serve hot. Alternatively, leave to cool its the tin, then turn out and serve cold with sliced tomatoes. SERVES 4 to 6