Cashew nut and mushroom layered roast with cranberries

 Ingredients: 

1 small onion - finely chopped
2 slices of granary bread - grated into breadcrumbs
6 oz cashew nuts - chopped 
1 beaten egg 
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp yeast extract
up to 1/4 pt hot water 
2 oz dried cranberries - chopped 
3 large carrots - cooked and mashed 
6 medium/large mushrooms - chopped 
Splash of olive oil

Method: 
Gently fry the onion in the oil until soft - remove from the heat
In a large bowl mix together the breadcrumbs, cashew nuts, dried herbs and cranberries
Mix in one beaten egg 
Stir in the mashed carrot and the onion from the frying pan
Dissolve the yeast extract in a small amount of hot water - no more than 1/4 pt at the most - and then add to the mixture
Mix everything together really well 

Gently cook the mushrooms in the frying pan until soft

Using a greased and lined loaf tin, add in half of the nut mixture and press down well

Layer on top the cooked chopped mushrooms

Add on the rest of the nut mixture and press down well

Cover the tin with foil and cook at 180 degrees for about 55 - 60 minutes 
Leave to cool for 5-10 minutes before turning out - cut around the edges of the tin and the loaf, cover with a plate, turn over and then lightly tap around the tin to loosen the roast. 

Can be eaten hot or cold
Serves 6-8