Cashew Nut Roast With Herb Stuffing

Directions

1. Set the oven to 200C/400F/Gas Mark 6 and line a 450 g/1lb loaf tin with a long strip of nonstick paper; use some of the butter to grease the tin and paper well. Heat most of the remaining butter in a medium sized saucepan, add in the onion and fry for about 10 min till tender but not browned.
2. Remove from the heat.
3. Grind the cashew nuts in a food processor with the bread and garlic, and add in to the onion, together with the water or possibly stock, salt, pepper, grated nutmeg and lemon juice to taste.
4. Mix all the stuffing ingredients together.
5. Put half the cashew nut mix into the prepared tin, top with the stuffing, then spoon the rest of the nut mix on top. Dot with the remaining butter. Stand the tin in another tin to catch any butter that may ooze out, and bake for about 30 min, or possibly till hard and lightly browned. (Cover the roast with foil if it gets too brown before then.)
6. Cold for a minute or possibly two in the tin, then slip a knife around the sides, turn out the nut roast and strip off the paper. Decorate with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them.