Prep Time: 15 minutes        |        Cook Time: 70 minutes        |        Serves:  8

Ingredients

• 100g Forresters Salted Peanuts
• 300g carrots
• 1 red onion, chopped
• 150g mushrooms
• 3 slices Bakehouse Wholemeal Bread
• 2 large Lodge Farms Eggs
• 100g grated cheddar cheese
• 2 tsp. Stonemill Paprika
• 2 tsp. Stonemill Dried Basil
• 100g hazelnuts
• Black pepper to season

Method

1. Pre-heat the oven to 190°C/375°F.
2. Line the bottom and sides of the loaf tin with non-stick baking paper.
3. Peel and chop the carrot and red onion into small pieces.
4. Wipe and chop the mushrooms.
5. Break up the bread into small pieces.
6. Put the nuts, carrots, onion and bread into a food processor and pulse until finely chopped - do this in two lots if it's too much for the machine.
7. In a large bowl mix the eggs with the cheese, then add the paprika, dried basil and black pepper.
8. Pour in the nut mixture and mix well.
9. Put the mixture into the tin and bake for about 60-70 minutes, until a skewer stuck in the centre comes out clean and the roast feels solid.