Carrot and cashew nut loaf with rosemary and gooseberry sauce

11 September 2006
Carrot and cashew nut loaf with rosemary and gooseberry sauce


8oz cashew nuts chopped
1lb carrots grated
1 onion chopped
1 stick celery diced
3oz soft brown breadcrumbs
½tbs fresh herbs chopped

For rosemary and gooseberry sauce ½lb gooseberries
1 sprig fresh rosemary
1tsp sugar or to taste
1 cup water


Fry onion nuts carrots herbs seasoning and breadcrumbs. Mix well.

Put mixture into a greased loaf tin and bake in a moderate oven for 15-20 minutes.

Allow to cool slightly. Turn out of tin.

To make the sauce cook gooseberries with chopped rosemary and sugar in water until soft.

Liquidise and serve.

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