I know a nut loaf sounds retro, but this nut loaf is really scrumptious and hasn't got a single lentil in it. Its packed with flavour from porcini mushrooms, Parmesan and cashew nuts, and it's got a great texture. It's perfect for thanksgiving or any time there is a roast. Serve with vegetarian gravy, cranberry sauce and the rest of the roast trimmings.

Recipe (Serves 6-8)

Ingredients
150g of stale dried white bread crumbs
150ml of milk(or dairy free milk)
1 egg
30g of butter or olive oil plus a bit more for greasing the loaf tin
20g of dried porcini mushrooms( I get cheaper porcini pieces in the supermarket) steeped in boiling water for 15 mins, drained and chopped
100g mushrooms chopped into small pieces (I use shiitake)
1 teaspoon of English mustard
1 teaspoon of grated nutmeg
2-3 teaspoons of Tabasco
1 egg white
1 tablespoon finely chopped fresh parsley
1 tablespoon of finely chopped fresh thyme
1 medium onion very finely chopped
2 medium celery sticks very finely chopped
Zest of one lemon
200g of chopped raw cashew nuts
100g chopped raw walnuts
1 large carrot finely grated
75g of Parmesan
A handful of polenta meal
Salt and pepper
I large loaf tin

How

In a large bowl, beat the egg with the milk and then tip in the breadcrumbs and mix. Leave for 15 mins. Melt the butter or oil in a frying pan and gently fry the chopped mushrooms till softened, then add the celery and onion, stir frying gently till soft or for about ten minutes. Leave to cool.
Next put the rest of the ingredients (except the polenta) in to the bowl with the breadcrumb mixture with the cooked mushrooms and salt and pepper to taste. Stir with a big spoon till everything is mixed properly. Place in the fridge for a couple of hours or overnight.
Preheat the oven to 280c /350 f. Grease the loaf tin and sprinkle in the polenta and shake the tin gently till the polenta covers all of the inside of it. Spoon in the mixture, and press down with the spoon. Cover with oiled tin foil and bake for 40 mins, then remove the foil and cook for another 20 mins then leave to rest out of he oven for 5 minutes in the tin.
Turn out of the tin onto a serving plate or board, (I decorated mine with cranberries) then slice thickly and serve. Great with ({cranberry sauce) and of course the rest of the Christmas fare.


Lastly and Alternatively you can put the mixture in the prepared loaf tin wrapped in cling film and put it in the freezer for up to a month before Christmas or thanksgiving and defrost overnight in the fridge and cook as above.

Credit: Recipe content and pictures are by www.myprimrosehillkitchen.com