From Mum’s Old Recipe Book: Curried Nut Roast

1/2 lb (pound) hazel or Brazil or walnuts, finely chopped

1/2 lb fresh tomatoes, peeled and chopped

1 medium-sized green pepper, deseeded and finely chopped

3 oz wholewheat breadcrumbs

2 medium-size onion, finely chopped

1 clove garlic, crushed

1 teaspoon dried mixed herbs or 2 teaspoons fresh mixed herbs

1 tablespoon mild curry powder (or a heaped teaspoon of hot Madras curry powder)

1 egg, beaten

Cooking oil

Salt and freshly-milled black pepper

Pre-heat the oven to gas mark 7, 425ºF (220ºC)

One 7 Inch square cake tin, greased

Begin by gently frying the onion and chopped pepper in a little oil until they’re softened – about 10 minutes.

Meanwhile, mix the nuts and breadcrumbs together in a large bowl, adding the garlic, herbs and curry powder. Then stir in the onion, pepper and tomatoes, mix very thoroughly and season. Now add the beaten egg to bind the mixture together. Finally, pack the mixture into the prepared tin and bake for 3–40 minutes until golden.

This can be served hot with spiced pilau rice, yoghurt, mango chutney, or a fresh tomato sauce. It’s also very good served cold with a salad.

Enjoy 🙂

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