NUTS VEGETARIAN NUT AND MUSHROOM LOAF

Preparation 15 minutes Cooking 1 hour 15 minutes Serves 8 In the past, nuts were a common religious symbol across Europe, and were often given as a gift to the poor at Christmas.

1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed a few thyme stalks, leaves only, chopped 175g chestnut mushrooms, finely chopped 1 tbsp marsala, dry sherry or brandy 300g mixed nuts, roughly ground 200g prunes, chopped 1 cooking apple, peeled, cored and finely chopped 50g pistachio nuts, chopped 2 medium eggs fresh rosemary stalks, to garnish

Heat the oven to 180°C (160°C fan oven) gas mark 4. Base-line a 900g loaf tin with baking parchment. Heat the oil in a large frying pan, add the onion and cook for 5 minutes until softened, then add the garlic and thyme. Season with salt and freshly ground black pepper, and cook for a further 2 minutes. Add the mushrooms, stir and cook for 5 minutes until they start to soften. Raise the heat and add the alcohol, letting the mixture bubble for 2 minutes, then remove from the heat and leave to cool. Put the mixed nuts, prunes and apple into a food processor and pulse until coarsely minced. Add the cooled onion mixture and pistachio nuts and stir well. Check the seasoning, then add the eggs and stir until well combined. Spoon the mixture into the loaf tin and smooth the top. Cover with foil, sit in a roasting tin and pour water to halfway up the sides of the loaf tin. Put in the oven to cook for 1 hour, topping up the water level if necessary. Remove from the oven, leave to cool for 10 minutes, then loosen with a knife and transfer to a serving dish. Garnish with rosemary to serve.