Cashew Nut Roast with Apricot Stuffing

Nut Roast
1 heaped tsp vegetable stock or yeast extract
150ml / ¼pint water
1 large onion, chopped
4 tomatoes, chopped
1tbsp sunflower oil
115g / 4oz wholemeal breadcrumbs
225g / 8oz ground cashew nuts
pinch of herbs
pinch of salt
black pepper, nutmeg
1½ beaten eggs
Apricot Stuffing
170g / 6oz dried apricots
1tbsp lemon juice
28g / 1oz vegetarian margarine
pinch of salt
½tsp mixed spice
55g / 2oz wholemeal breadcrumbs
½ beaten egg
for preparing tin
28g / 1oz vegetarian margarine
28g / 1oz sesame seeds

1. For stuffing, cover apricots with water and soak for 4 hours.
Simmer for half an hour till soft. Drain and chop, then mash adding lemon juice, margarine, salt, spice, breadcrumbs and egg. Mix well.
2. For the roast, dissolve the vegetable stock in water, fry onion and tomatoes in oil until soft – about 15 minutes. Add stock, remove from heat. In a large bowl mix breadcrumbs, nuts, herbs, salt, pepper and nutmeg. Add onion and tomato mixture and egg. Mix well
3. Generously oil a 1½lb tin with margarine, then sprinkle with sesame seeds, to prevent the roast from sticking. Spoon half the roast mixture into prepared tins then add the apricot stuffing. Spoon the remaining mixture on top and smooth over with a fork.
4. Bake in medium oven at 190°C/375°F/Gas Mark 5, for 40-50 minutes until brown and firm to the touch.

Leave to stand for 10 minutes before turning out.