Nut And Vegetable Loaf

15 g/1/2 oz polyunsaturated margarine
1 small onion, peeled and chopped
1 small carrot, scraped and chopped
1 celery stalk. trimmed and chopped
2 teaspoons tomato puree
225 g/8 oz tomatoes, skinned and chopped
2 eggs
I teaspoon dried thyme
salt
freshly ground black pepper
100 g/4 oz nuts, chopped or minced
Garnish:
onion rings
chopped parsley

Grease a 450 g/1 lb loaf tin and preheat the oven to hot (220 °C/425 °F, Gas Mark 7).

Melt the margarine and gently fry the onion, carrot and celery until soft, then add the tomato puree and tomatoes and cook for 5 minutes.

Put the eggs into a bowl with the rhyme. Season with salt and pepper and beat well. Stir in the nuts and then the vegetable mixture and transfer to the loaf tin. Bake in the oven for 25 to 30 minutes. Turn out and garnish with onion rings and parsley.

SERVES 4