• Sunflower Oil 2 tbsp
  • Red Onion 1, chopped
  • Celery 2 sticks, chopped
  • Large Carrot 1, grated
  • Mixed dried herbs 1 heaped tsp
  • Wholemeal flour 2 tbsp
  • White Wine 210ml (7 floz)
  • Ground Almonds 200g (7 oz)
  • Porridge Oats 80g (3 oz)
  • Apple 1, grated
  • Large Organic Eggs 2, lightly beaten
  • Hot Chilli & Carrot Chutney 1 heaped tbsp

Inner Layer:

  • Dried Mushrooms 25g (1 oz) soaked in ½ pint hot water for one hour
  • Sunflower Oil 1 tbsp
  • Red Pepper 1, finely chopped
  • Fresh garlic 2 plump cloves, crushed
  • Pollen Organics Pasta sauce 5 tbsp
  • Mixed chopped Nuts 125g (4 oz)
  • Sunflower seeds 40g (1½ oz)
  • Seasoning


  1. Heat the oil in a large saucepan and fry the onion for 2 – 3 minutes on a medium hot heat. Add the celery. Continue to cook for 5 minutes and stir in the carrot, herbs, flour and wine; turn off the heat but leave on the hot plate.
  2. Meanwhile, mix the almonds, oats and apple in a bowl and then fold in the beaten eggs. Stir the warm vegetables into the nut mixture, season well and set aside. The mixture may look quite sloppy – don’t panic.
  3. Prepare the filling: Heat the oil and gently fry the pepper for 5 minutes. Drain the mushrooms and chop into smaller pieces. Add the garlic, mushrooms and 2 tbsp of the mushroom juice to the peppers. Preheat the oven to 190c / 375f / Gas mark 5.
  4. Cook for 3 minutes and stir in the pasta sauce, mixed nuts and seeds. Cook for 5 minutes and then turn off the heat and set aside.
  5. Grease a loaf tin (or ring mould for extra effect). Spoon in the first mixture – about a third and press into the tin. Add the filling. Now stir the chutney into the remaining mixture and then spoon into the tin. Press gently.
  6. Bake for 50 minutes. Leave to cool in the tin for 10 minutes (in the oven turned off).
  7. Turn out and decorate with the watercress.

If you are worried about the roast sticking to your loaf tin – line the bottom with greaseproof paper.

For a little extra something add 1 tsp Pollen Organics Pesto to the centre filling and a handful of chopped black olives.

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