Lovely vegetarian dish. Light and simple.

225g Wholemeal breadcrumbs

100g Mixed ground nuts (I used cashew and hazelnuts)

100g Butter

1 Large onion

200g fresh Mushrooms

200g wild frozen mushrooms

225g skinned chopped Tomato

2 tbsp Tomato puree

Salt and pepper

1 tsp dried Marjoram

1. Put the oven on to preheat to 190ºC
2. Combine breadcrumbs and nuts.
3. Melt 75g butter in a large frying pan and fry gently until golden.
4. Empty this mixture into a bowl.
5. In the same frying pan. Fry the onion in the remaining butter until transparent, then add the remaining ingredients and simmer and stir on a medium heat until most of the water has gone and as you stir you can see the bottom of the pan. Turn off the heat.
6. Grease a medium shallow casserole dish
7. Put 1/3 of the bread and nut mixture evenly over the bottom add a half of the vegetable mixture over this, scatter another 1/3 of the bread and nut mixture over add the remaining vegetables and finish with what is left of the bread and nut mixture
8. Bake for 30 minutes at 190 C

Based on a recipe in The Cranks Recipe Cookbook published 1985.