Nutty harvest loaf

This is quite a sophisticated loaf, and will make a perfect Sunday roast for your guests. It is very easy to make, but a little time-consuming. It can however be made in advance, stored in the fridge, and cooked later in the day.

Serves 4-6

500g potatoes, diced
2 TBSP butter (I use olive oil spread)
1 onion, chopped
150g mixed chopped nuts
85g fresh bread crumbs
1 egg, beaten
2 TBSP fresh coriander or parsley, chopped
150ml vegetable stock
100g mushrooms, sliced
60g sundried tomatoes, rehydrated and sliced
pepper

Sauce:
200g creme fraiche
2 tsp tomato purée
2 tsp clear honey
1 TBSP fresh coriander or parsley, chopped

1. Boil the potatoes, drain, and mash well. Set aside.

2. Melt 1 TBSP butter and fry the onion. Add the onion, nuts, breadcrumbs, egg, coriander and stock to the mashed potatoes. Season to taste with pepper.

3. Melt the remaining butter and fry the mushrooms for 2-3 minutes.

4. Press half of the potato mixture in a greased roast tin. Then layer the mushrooms, then the tomatoes. Spoon the remaining potato mixture on top and smooth the surface.

5. Cover with foil and cook in a 190C pre-heated oven for 1 hour, until firm to the touch.

6. To make the sauce, blend all ingredients together.
7. Serve immediately with a mixture of vegetables and the sauce.