Method

1. 1.

   Preheat the oven to 180C Place the mixed nuts on a baking tray and roast for 5-10 minutes. Remove from the oven and allow to cool, then roughly chop. Increase the oven

   temperature to 200C and grease and line a loaf tin with greaseproof

2. 2.

   Peel and chop the parsnips, place in a saucepan of salted water and

   cook over a medium heat until soft. Once cooked, set aside, Once
   cooled slightly mash.

3. 3.

   Finely chop the red onion and place in a frying pan with the olive oil

   and a pinch of salt. Sweat the onion until it is soft and translucent.
   Finely chop the garlic and chilli and then add to the pan with the onion.
   Cook until soft

4. 4.

   Peel and grate the carrot and finely chop the mushrooms. Add to the

   pan and cook until softened

5. 5.

   Add veg stock, bread crumbs, chopped herbs and spices to the pan.
   Mix well

6. 6.

   Add the mashed parsnip and chopped toasted nuts, mix well. Season

   with salt and pepper to taste.

7. 7.

   Place in the lined loaf tin and cover with foil. Bake for 30 minutes
   covered. Remove the foil and bake for a further 30 minutes uncovered.