Helen's Nut Roast – with and without (cheese)

Ingredients
Mixed nuts (e.g., walnuts, hazelnuts, sesame seeds, almonds, cashews) - 250g
Shallots - 100g
Chopped tomatoes - 400g tin
Egg - 1, beaten
Dried thyme - 0.5 tsp
Dried sage - 0.5 tsp
Dried mint - 0.5 tsp
Parsley - 1 tbsp, finely chopped
Marmite or other yeast extract - 1 tsp blended with 1 tsp boiling water
Lemon juice - 1 tsp
Black pepper
Optional - Cheddar cheese - 100g, grated

Butter / margarine for greasing tin

Method
1) Dry fry the nuts, stirring gently, until golden and fragrant, taking care not to burn. Remove to a bowl and leave to cool.
2) Blend the nuts in a food processor until thoroughly ground.
3) Drain away some of the liquid from the tin of chopped tomatoes.
3) In a large bowl, combine the ground nuts with all the remaining ingredients. Mix thoroughly.
4) Preheat the oven to 180° / gas mark 4. Grease a loaf tin with butter/margarine.
5) Scoop the mixture into the prepared tin and bake for around 45 minutes, until firm and golden. Cool slightly, then turn out. 

Note 1 - I have tried it both with and without the cheese and prefer it without. It tastes a bit too rich for me with the cheese and also remains a little bit sloppy.

Mote 2 - As an alternative to making your own nut mixture you can use a 250gm packet of Co-op Truly Irresistible Roasted Mixed Nuts. These will not need dry frying and can simply be ground.

Note 3 - Can be eaten hot with vegetables or cold with salad or bread and butter.

Note 4 - WARNING - May contain nuts !!!!!