Peanut Roast Recipe

Ingredients : Serves 4

225 g/8 oz/2 cups peanuts, finely chopped 100 g/4 oz/2 cups wholemeal breadcrumbs 50 g/2 oz/0.5 cup rolled oats 1 onion, finely chopped 1 carrot, grated 5 ml/1 tsp chopped sage Salt and freshly ground black pepper 10 ml/2 tsp yeast extract 10 ml/2 tsp hot water 250 ml/8 fl oz/1 cup milk 25 g/1 oz/0.25 cup Cheddar cheese, grated 400 g/14 oz/1 large can of tomatoes, chopped 1 garlic clove, crushed 2.5 ml/0.5 tsp dried mixed herbs 2.5 ml/0.5 tsp sugar

Method : Mix together the peanuts, bread-crumbs, oats, onion, carrot and sage and season to taste. Dissolve the yeast extract in the hot water, then stir into the nut mixture and add enough of the milk to give a soft consistency. Turn into a greased 900 g/2 lb loaf tin (pan), sprinkle with the cheese and bake in a preheated oven at 190°C/375°F/gas mark 5 for 45 minutes. Put the tomatoes, garlic, herbs and sugar in a saucepan, bring to the boil and simmer for 10 minutes. Serve hot with the peanut roast.