Title: Nut Roast
Categories: Vegetarian Entree Nut
Yield: 4 Servings
| 4 | oz | Hazel nuts |
| 3 | oz | Breadcrumbs |
| 1 | | Carrot; grated |
| 1 | | Onion; grated |
| 1 | | Apple; grated |
| 1 | tb | Tomato puree |
| 1 | ts | Marmite |
| 1 | ts | Olive oil |
| | | Garlic to taste |
Put vegetables in water, boil a few minutes, reserve water. Mix all, roll
into shape, cover with breadcrumbs, bake 40 minutes at Mark 6 Serve with
gravy made with tomato puree garlic and reserved water. OH- forgot
essential detail - must roast the hazel nuts at about 300 until skins
blacken and then remove the skins - roasting hazelnuts makes all the
difference (don't eat them all separately-)