Peanut And Mushroom Toast

3 tablespoons polyunsaturated vegetable oil
1 onion, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, peeled and crushed
225 g/8 oz peanut kernels, ground
100 g/4 oz wholemeal breadcrumbs
225 g/8 oz potato, peeled, boiled and mashed
1 egg, beaten
1 tablespoon soy sauce
1 tablespoon tomato puree
2 tablespoons chopped parsley
salt
freshly ground black pepper
225 g/8 oz mushrooms, sliced
coriander leaves, to garnish

Heat 1 tablespoon of the oil in a pan, add the onion, celery and garlic and fry until softened.

Mix the peanuts and breadcrumbs together in a howl. Add the fried vegetables, potato, egg, soy sauce, tomato puree, parsley, and salt and pepper to taste, and mix thoroughly.

Heat the remaining oil in a pan, add the mushrooms and fry for 2 minutes, stirring.

Grease a 1 kg/2 lb loaf tin and press its half the nut mixture. Cover with the mushrooms, then press the remaining nut mixture on top.

Cover with foil and bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for about 1 hour. Leave in the tin for 5 minutes, then turn out. Garnish with coriander and serve at once. SERVES 4 to 6