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Nut Roast
| Ingredients | |||
| 4 | oz | hazel nuts | |
| 3 | oz | breadcrumbs | |
| 1 | each | carrot, grated | |
| 1 | each | onion, grated | |
| 1 | each | apple, grated | |
| 1 | tablespoon | tomato puree | |
| 1 | teaspoon | marmite | |
| 1 | teaspoon | olive oil | |
| 1 | garlic to taste | ||
Directions: | |||
| Roast the hazel nuts at about 300 degrees until skins blacken and then remove the skins. Put vegetables in water, boil a few minutes, reserve water. Mix all ingredients, roll into shape, cover with breadcrumbs, bake 40 minutes at 400 degrees. Serve with gravy made with tomato puree garlic and reserved water. | |||
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