Christmas Nut Loaf

Ingredients
300g cashew nuts, roasted and finely chopped
50g peanuts, roasted and finely chopped
50g sunflower seeds
50g wholemeal breadcrumbs
50g crumbled cheddar cheese
1 medium sized finely chopped onion
1 large garlic clove, crushed
1 aubergine,roasted and finely chopped
2 tomatoes, peeled and finely chopped
150g mashed parsnip
1 tablespoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1/4 teaspoon chilli powder
2 teaspoons dark soy sauce
1 egg, lightly beaten
225g chestnut puree

Method
1. Roast cashew nuts / peanuts, and the aubergine
2. Heat some butter / oil, and fry off the onion until transparent, add tomatoes and garlic and cook for a couple of minutes.
3. Chop the roasted aubergine and add to the mix, and cook for another minute
4. Remove from the heat and mix together with the finely chopped cashews and peanuts, and the sunflower seeds, breadcrumbs, cheese, mashed parsnip, herbs and spices - mix well to give a firm consistency.
5. Press half mixture into a greased loaf dish - spread the chestnut puree over the mixture, and top with the remaining half.
6. Bake in the oven at 190C for 45 minutes - 1 hour or until golden brown.
7. Service sliced, with a sauce or gravy (serves 6-8).

Status
Just made - but won't cook until Christmas Day!