Vegetable Loaf

< p>100 g/4 oz mushrooms, wiped and trimmed
4 stuffed green olives, sliced
25 g/1 ox polyunsaturated margarine
1 large onion, peeled and chopped
100 g/4 oz brown rice, cooked
100 g/4 oz peas, cooked
1 tablespoon tomato puree
1 tablespoon soy sauce
I/2 teaspoon ground allspice
2 eggs, beaten
2 hard-boiled eggs
Garnish:
sliced tomatoes
shredded lettuce

Preheat the oven to hot (220 °C/425 °F, Gas Mark 7) and grease a 450 g/1 lb loaf tin. Line the base with greaseproof paper and brush it with oil.

Thinly slice 2 of the mushrooms and arrange them in a line down the centre of the tin. I'lace a row of sliced stuffed olives on either side.

Melt the margarine in a saucepan. Chop the rest of the mushrooms and add to the pan with the

onion, then fry gently until beginning to soften. Remove from the heat and stir in the rice, peas, tomato purée, soy sauce, allspice and beaten eggs. Spoon half the mixture into the loaf tin. Arrange the hard-boiled eggs lengthways in the tin and spoon the rest of the mixture on top, pressing it well down.

Put a piece of greased greaseproof paper on top of the mixture and cook in the oven for 35 to 40 minutes or until firm to the touch. Leave to cool the tin, then carefully turn it on to a serving plate and garnish with lettuce and tomatoes.

SERVES 4