Nut Roast

8 or so chestnuts (from a packet)

1/2 bag (large bag) of mixed nuts

2 eggs

1 large onion

2 small carrots

2 roast tomatoes in chilli oil (sacla)

1 roll's worth of breadcrumbs

garlic Italian seasoning

Veg stock / bouillon (1 tsp made up on about 100ml boiling water)

Oil

Butter

Parmesan

Chop the onion into small bits and fry up until translucent.

Chop the carrots into batons, then into "rounds" so you have small square bits. Sweat them in butter for 5-10 minutes.

All nuts in blender, until somewhere between finely and crudely chopped.

Mix all together with the half the breadcrumbs and the seasoning.

Mix in the veg bouillon. Separately, beat the eggs and then mix them in.

Spoon out into a foil lined oven proof dish (bit of oil to stop burning), cover with the rest of the breadcrumbs and a fine layer of parmesan.

Bake at 180 degrees for about 1/2 an hour.

Serves at least 4.