Cashew & Chestnut Christmas Bake
- 400g Carrots
- 225g Cashew nuts (ground in blender)
- 175g of wholemeal bread (or similar) made into crumbs
- 150g ready-roasted peeled chestnuts (tinned, vacuum packed or collect your own!)
- 1 tbs Tamari
- 4 Garlic cloves
- 250 grams onions
- 1 tbs cumin powder
- 2 tsp bouillon powder
- Salt pepper
- Olive oil
Slice carrots cook until tender then mash finely chop onions and garlic, fry gently in olive oil, add cumin.
Combine all the ingredients and press the mixture into a greased 2lb loaf tin.
Cover in foil and cook for 1 hour at 190c Mark 5, then remove foil and continue to cook for half an hour.
Cool for a while before turning out and slicing.
To give the loaf a bit of bite, reserve some whole cashews and cooked carrot slices and mix in at the combining stage.
Nice served with apple sauce poured over.
Present to the table with cranberry sauce poured over. Serve with roast potatoes and your favorite vegetables and trimmings.
Make in advance and freeze, thaw out over night Christmas Eve. Suggestion bake two and have the second cold the next day with pickles, chutneys, salad, beetroot and other tasty things.