Sarah Venning’s recipes

Pre-heat oven to 190°C.

Nut loaf ingredients

1oz butter
4oz mushrooms
1 peeled finely chopped onion
2 medium tomatoes, peeled and chopped
0.25 pt water
1 rounded tsp marmite
1tbsp wholemeal flour
1tsp mixed herbs
3oz ground cashewnuts
3oz ground almonds
6oz breadcrumbs
salt and pepper
2 small eggs
1lb loaf tin, lined with greaseproof paper and foil

Melt butter, fry onions and mushrooms until tender. Add tomatoes and cooked until they pulp. Add water to veg with marmite. Simmer for two minutes. Sprinkle flour. Mix crumbs and nuts and herbs. Add everything together. Add eggs, mix again and season. Put into tin, level off and press down well and cover with foil. Cook until risen at 190°C for 35-40 minutes.

Mushroom sauce
0.5oz margarine
Tbsp oil
Small onion
6oz mushroom finely chopped
Garlic
0.66tbsp sherry
1oz flour
0.75 pt stock
1tbsp soy sauce
salt and pepper

Fry onion, garlic and mushroom. Add sherry and cook. Sprinkle flour. Add stock and return to boil. Add soy sauce. Simmer for 15-20 minutes. Add marjoram