Ingredients
- 150g almonds, with the skin on
- 100g hazelnuts (preferably with no skin, but it’s fine if not)
- 50g shelled pistachios
- 3 medium leeks, washed and very finely chopped
- 4 medium carrots, peeled and grated
- 1 large onion, finely chopped
- 2-3 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 2 cloves garlic
- 100g strong, hard cheese (I used goat’s)
- Very large bunch parsley
- 2 eggs
You’ll need a 30cm x 10cm loaf tin for this. Preheat your oven to 150 degrees/gas 2. Toast the nuts in the oven on a tray for 10 minutes – taking care not to burn them. Turn the oven up to 170 degrees/gas 3.
Heat the olive oil in a large, heavy pan and sweat the carrots, leeks, onion, thyme and garlic together until soft but not coloured, about 15 minutes.
Next, blitz the nuts and parsley in a food processor and when they have formed a sandy crumb, add the eggs and cheese. Mix this with the sweated vegetables and pour into a lined loaf tin.
Bake at 170 degrees/gas 3 for 30-40 minutes until firm. Serve thick slices warm, or let it cool down fully and serve cold.
