You will need:
- 8 oz, 225 g, of unroasted, unsalted peanuts,
- 2 oz, 50 g, sunflower seeds
- 4 oz, 110 g, to or 3 slices of white bread to make bread crumbs
- 4 oz, 110 g, mushrooms
- 1 medium sized onion
- 8 cherry tomatoes
- 1 tbsp tomato puree
- 1 tsp dried herbs, either basil or marjoram
- A small knob of margarine for frying
- Salt and pepper to season
- A few tbsps of cold water
- A little extra margarine to grease your tin
Set the oven to gas mark 4, 350 f, 180 c, 160 fan.
Begin by greasing a 2 lb, 900 g, deep sided loaf tin.
Grind your nuts, sunflower seeds and bread in a blender or liquidizer.
Make your breadcrumbs in small batches using a pulse action to make
sure that they aren’t too fine.
Transfer your ground ingredients into a large mixing bowl.
Add a small sprinkling of salt and a grind of black pepper.
Run your fingers through the mixture to break up the nuts a little as they may have stuck
together a bit, due to their natural oil.
Now, Wipe the mushrooms on kitchen paper to clean them,break them into small pieces and add to a medium sized saucepan.
Peel and finely chop the onion, and add it to the pan.
Now put in the herbs, tomato puree and salt and pepper plus a small knob of margarine.
Fry on a medium heat, stirring constantly for several minutes, then turn down the heat, cover and
simmer for 15 to 20 minutes until the onions have softened.
Find out if they are cooked by testing with
Cut the cherry tomatoes in half on a plate. Add them
to the pan, stir and continue cooking for another 3 or 4 minutes, to soften them slightly.
Add the contents of the saucepan to the nut mixture in the bowl, use a large spoon to mix
everything together until well combined.
Now is the time that you might need to add a couple of tablespoons of cold water if the ingredients
are not sticking together slightly.
To check, just squeeze a little of it gently in one hand and it should hold its
shape but not be too firm.
Now, transfer it into your prepared tin, levelling the top with a round bladed knife.
Cook in the centre of the pre-heated oven for 40 to 45 minutes, or until the top surface is firm to