100g pecan nuts
100g Brazil nuts
60g blanched almonds
2 tbsp pumpkin seeds
25g unsalted butter
5 shallots finely chopped
2 garlic cloves chopped
2 tsp Worcestershire sauce
1 tsp sherry vinegar
1 tsp English Mustard
Handful of chopped parsley
3 large eggs – beaten
150g grated red Leicestershire cheese
400g tinned tomatoes – chopped an drained.
salt and pepper
Jar of passata with a splash of tabasco, red peppers.
Roast the nuts and seeds in a dry frying pan until golden. Allow to cool and then finely chop in a food processor
Melt the butter in a frying pan, add shallots and garlic. Cook until soft.
Preheat oven to 180 0/c Gas 4 . Grease and line a 900g loaf tin.
In a large bowl combine the nut mixture with the cooked shallot mixture and all remaining ingredients.
Put into the tin and cook for 40 minutes until firm and golden.
Allow to cool slightly and turn out.
Serve with a tomato sauce – I use passata cooked with a little garlic, splash of tabasco and herbs.
Decorate with sliced red pepper.