Christmas nut loaf

SERVES 6-8 75g (2½ oz) brown rice salt and black pepper 15g (½ oz) dried ceps 30g (1oz) butter 2 carrots, grated 1 small onion, finely chopped 1 garlic clove, crushed 250g (8oz) button mushrooms, chopped 2 tbsp chopped parsley 1 tbsp chopped fresh rosemary 125g (4oz) walnuts, toasted and chopped 125g (4oz) Brazil nuts, toasted and chopped 60g (2oz) pine nuts, toasted 175g (6oz) Cheddar cheese, grated 1 egg, beaten sunflower oil for greasing rosemary sprigs, to garnish cranberry sauce, to serve SPECIAL EQUIPMENT 1kg (2lb) loaf tin

Cook the rice in boiling salted water for 30-35 minutes until tender.

Meanwhile, soak the ceps in a bowl of warm water for about 20-30 minutes.

Drain the rice when it is ready. Drain the ceps, pat dry and chop finely.

Melt the butter in a frying pan, add the carrots, onion and garlic and cook gently, stirring occasionally, for 5 minutes. Stir in the chopped mushrooms, rice, ceps, parsley and rosemary and cook until softened.

Purée the mixture in a food processor. Stir in the walnuts, Brazil nuts, pine nuts, cheese and egg. Season with salt and pepper.

Lightly grease the loaf tin, spoon in the mixture and level the top. Cover with foil and bake in a preheated oven at 190C (170C fan, 375F, gas 5) for 1½ hours or until firm. Turn out, cut into slices and garnish. Serve hot, with cranberry sauce.