Ingredients

The following ingredients have 6 Servings
  • 200g Brazil nuts, chopped
  • 30g butter
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 stick celery, finely chopped
  • 1 green chilli, deseeded and chopped
  • 100g mature Cheddar cheese
  • 2 medium eggs
  • 50g fresh white breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • Finely grated rind of 1 lemon
  • Salt and freshly ground black pepper
  • Vegetable gravy, to serve, optional

Instruction

  • Preheat the oven to 180°C.
  • Reserve about 2 tablespoons nuts and spread rest out on a baking sheet. Roast them in the oven for 5-10 minutes until they start to turn golden, then remove from oven.
  • Melt the butter in a frying pan and add the onion. Cook for about 5 minutes over a medium heat until it starts to soften, then add the carrot, celery and chilli to the pan and cook for a further 5-7 minutes until the vegetables soften. Tip them into a bowl.
  • Reserve about 2-3 tablespoons of the cheese. Add the rest to the vegetables, along with the nuts, eggs, breadcrumbs, parsley, thyme and lemon rind. Season well.
  • Spoon the mixture into the prepared tin and sprinkle over the reserved nuts and cheese.  Bake in the centre of the oven for 35-45 minutes, or until golden brown and just firm to the touch in the centre.
  • Remove loaf from oven and leave it to cool in the tin for about 5 minutes before turning it out and slicing to serve with gravy, if you like.