Cashew nut roast
565g (1lb 4oz) cashew nuts
425g (15oz) breadcrumbs
1 rounded teaspoon basil
1 rounded dessertspoon thyme
generous pinch black pepper
vegetable oil to cover the bottom of the pan
5 large onions, very finely chopped
3 cloves garlic, crushed
140g (5oz) plain flour
570ml (1 pt) water
2 dessertspoons soya sauce
3 dessertspoons lemon juice
4 dessertspoons yeast extract
enough sesame seeds to sprinkle on top
Chop nuts in grinder. Mix nuts and breadcrumbs in a large bowl with the herbs and black pepper.
Heat the oil in a large pan and add the onions and garlic. Fry gently for 10-15 minutes. Add the flour, stir and cook gently for a minute. Gradually add the water, stir and bring to the boil. Add soya sauce, lemon juice and yeast extract.
Take the pan off the heat and add the dry mix. Mix thoroughly.
Place the mix in a baking tin and sprinkle sesame seeds on top. Bake at 200°C/400°F/Gas 6 for 45-60 minutes. Serves 8.