Nut Roast

Ingredients:
Two tablespoons oil or margarine
2 large onions, chopped fine
5 cloves (or an entire bulb) garlic, crushed
500g raw cashews
250g bread made into crumbs
250ml soup stock (or water)
salt and pepper
1/2 teaspoon nutmeg
2 tablespoons lemon juice

Method:

• Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
• Chop the cashews by hand or in a food processor. Add the cashews and bread to the onion, 
• then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. 
• Grease a small loaf tin with butter.
•  Put half of the nut mixture into the loaf tin.
• Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 200° for half an hour. The top should be browned. (If it seems a bit light give it 10 minutes longer)
• Let the roast cool for a few minutes, then turn the tin over and serve the roast on a plate. Serve hot with veg & roast potatoes or cold with salads

The roast will take about 30 minutes to prepare.

To make with a stuffing layer 

• Put half of the nut mixture into the loaf tin.
•  Next put in the paxo stuffing layer (See "Stuffing" in Sides)
• Add the final layer of nut mixture so that there are three layers of food in the tin.