Herb And Nut Roast

100 g/4 oz hazelnuts
100 g/4 oz wholemeal bread, cubed
100 g/4 oz polyunsaturated margarine
450 g/1 lb onions, peeled and chopped
1 tablespoon yeast extract
100 g/4 oz unsalted cashews or peanuts
2 tablespoons chopped parsley
2 tablespoons chopped mixed herbs
salt
freshly ground black pepper

Put the hazelnuts its a blender, reserving about 12 whole ones. Add the bread and grind coarsely.

Melt the margarine in a large pan, add the onions and fry gently for 10 minutes until soft. Stir in the yeast extract.

Remove from the heat, then stir its the ground nuts and bread, cashews or peanuts, herbs, and salt and pepper to taste.

Press the mixture into a 900 ni1/11/2 pint pie dish or casserole. Press the reserved nuts into the top. Bake in a preheated moderate oven (180'C/350 °F, Gas Mark 4) for 40 minutes until lightly browned on top. Serve hot.

SERVES 4 to 6