Nut Loaf

250g mixed nuts, toasted and blitzed into crumbs 
1 onion, finely diced 
1 carrot, grated 
1 tsp garlic, crushed 
2 tsp sage, finely chopped (1 tsp dried) 
1 cup breadcrumbs (any type) 
½ cup cheese (vegan or dairy) 
¼ cup milk (nut or dairy)  
Fry off the onion in a little olive oil, when soft add the garlic and herbs. In a bowl add the nuts, carrot and onion mix, when cool enough to handle combine the breadcrumbs, cheese and milk and squash together. Push into a lined loaf tin, leave to stand for 20 minutes to firm up and then bake at 180c for 20-25 minutes until golden on top.  

Serves 4-5 
Traditionally served for a Sunday lunch or instead of roast meat. Can be frozen and reheated very easily for a mid-week protein base