Nut and Vegetable Loaf

25g/1 oz butter

2 tablespoons butter

1 small onion, chopped

1 small carrot, chopped

1 stalk celery, chopped

1 tablespoon tomato puree

1 tablespoon tomato paste

225g/8 oz tomatoes, skinned and chopped

1 cup skinned and chopped tomatoes

2 eggs

1 tablespoon chopped parsley

salt salt

freshly ground black pepper freshly ground black pepper

225g/8 oz nuts, finely chopped

2 cups finely chopped nuts

Melt the butter in a pan; add the onion, carrot and celery and cook

until softened. Add the tomato paste and tomatoes and cook for 5 minutes.

Put the eggs, parsley and salt and pepper to taste in a bowl and beat

well. Stir in the nuts and vetetables.

900ml/1 1/2pint/

3 3/4 cup ovenproof dish, place

30 to 35 minutes.

Turn out and garnish with onion rings, parsley, and cucumber slices. Serve hot with vegetables and sauce, or cold with salad.