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This delicious nut roast comes from Vegetarian Cooking Without by Barbara Cousins. It comes out with a soft texture so if any manages to get cold it could be used as a pate. It is gluten free and very tasty.

Creamy Cashew Nut and Almond Roast

8 oz (225g) onion
1 garlic clove
4 tsp olive oil
4 oz (125g) carrot
4 oz (125) cashew nuts
4 tsp tomato paste
4 oz (125g) red pepper
2 oz (60g) celery
6 oz (175g) courgettes
4 oz (125g) almonds
3/4 tsp rosemary
3/4 tsp dried thyme
salt and pepper

1. Finely dice the onion and crush the garlic clove. Place in a saucepan with 2 teaspoons of the olive oil and sweat them in the oil until the onion begins to soften. Grate the carrot and add to the pan. Cover with a lid and continue to sweat the vegetables until the carrot and onion are soft.

2. Place the carrot and onion in a food processor with the cashew nuts and tomato paste and process until quite smooth. If you do not have a food processor, mash the veg and use ground almonds instead of the cashews.

3. Roughly chop the almonds. Finely dice the pepper and celery and grate the courgettes. Place the pepper and celery in a saucepan with 2 tsps of olive oil and sweat them in the oil for a few minutes. Add the courgettes and continue to sweat the veg until they begin to soften.

4. Add the herbs to the pan along with the processed carrot and onion mixture and the almonds. Mix well and season with salt and pepper. Place in a greased 2 lb (900g) loaf tin and bake in a preheated 180C/350F/gas mark 4 oven for 3/4-1 hour or until golden brown. The centre should still feel soft to touch. Suitable for freezing.