Layered Cashew & Mushroom Roast (V)

1 tbsp Oil

1 Onion, finely chopped

2 Cloves of Garlic, crushed

225 g Cashew nuts

110 g Fresh breadcrumbs

1 Egg

3 Medium parsnips, cooked and mashed with a little butter

1 tsp Fresh Rosamary

1 tsp Fresh Thyme

1 tsp Yeast Extract

150 ml Hot water of veg stock

Salt and freshly ground black pepper

25 g Butter

225 g Mushrooms, Sliced

Butter for greasing

Pre-heat oven to 180C

Heat oil and fry onion and garlic until soft.

Grind cashew nuts in blender then mix with breadcrumbs.

Add a beaten egg to the dry ingredients and mix in parsnip and herbs.

Add the onion and juices from the pan.

Dissolve yeast extract in hot water or stock and add to the mix. Season well.

Melt the butter in a frying pan and saute the chopped mushrooms until soft.

Grease a 2lb loaf tin with butter then press in half the nut mixture. Cover with the mushroom mixture and top with the rest of the nut mixture.

Cover with foil and bake for 1 hour in an oven.

When cooked remove from oven and let stand for 10 minutes before turning out. Serve with assorted veg and the Mushroom and Sherry Sauce.