This is a particularly nice nut roast, and is not too difficult to make, especially as the mixture can be prepared ahead of time, leaving only the final baking until later.

You can use almost any kind of nuts for this recipe. I prefer to buy a pack of chopped mixed nuts (much faster than chopping them myself), supplemented with larger pieces of Brazil or walnuts, or some whole cashews.

Can be served with potatoes and a green vegetable - the quantities given here will make four generous portions.

• Oil for frying 
• 4 - 6 medium mushrooms, sliced 
• 1 tbsp. all-purpose flour 
• 1¼ cups (10 fl oz, 300 ml) vegetable stock (or water) 
• 1½ cups (6 oz, 175 g) finely chopped nuts 
• 3 cups (6 oz, 175 g) breadcrumbs 
• 1 tbsp. soy sauce 
• ½ tsp. dried herbs 
• Salt and pepper to taste 
• Flour for coating 
• Oil for roasting

Oven: Pre-heat to 375F, 190C.

Stew the mushrooms in the oil for about five minutes. Add the fresh coriander. Cook for a few more minutes.

Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes. Stir in the nuts, breadcrumbs, soy sauce, herbs and seasoning.

Turn the mixture on to a floured board, and form a loaf shape with your hands. Coat evenly with flour on all sides.

Heat the oil in a roasting tin. Place the loaf in the tin. Bake for 30 - 40 minutes, basting occasionally.