Received my first Cranks cook book from Jacky Spence in 1980. This Nut roast is from the book and has been a family favourite for nearly 40 years. It is  delicious.

• 1 Medium Sized Onion
• 25g (1oz) Butter or margarine
• 225g (8oz) Mixed nuts, i.e. Peanuts, cashews, macademia etc.
• 100g (4oz) Wholemeal bread
• 300ml (1/2 pt) Vegetable Stock
• 10ml (2tsp) Yeast Extract (Marmite)
• 5ml (1tsp) Mixed Herbs (rosemary / sage / thyme)
• Salt & Pepper to taste

1. Chop the onions and sauté gently in the butter until transparent.
2. Grind the nuts and bread together in a food processor until quite fine.
3. Heat the stock and yeast extract to boiling point, then combine all the ingredients together and mix well – the mixture should be fairly slack.
4. Turn into a well greased shallow baking dish, level the surface, and bake in the oven at 180°C (350°F/ Mark 4) for 30 minutes, until golden brown.