I made this with a humungous hangover because I fancied a roasty but I had a vegetarian friend around. So of course I didn’t measure anything, I made it up as I went along. It relies heavily on eggs to hold it all together. and if you have some automatic way of chopping up the veg it makes life easier. I use one of these or something like it.
Chop up into fine bits:
- An onion
- A leek
- A clove of garlic
- Some chopped mushrooms
Soften in oil or butter over a low heat until they go transparent.
Put a couple of tablespoons of chopped nuts (I had cashews and hazlenuts) in a mixing bowl and add:
- 2 tablespoons of chopped up butternut squash
- 3 or 4 eggs
Add the cooked veg to the egg mix and season. You could add herbs if you wanted, thyme would go well.
Grease a normal sized loaf tin and put half the mix.
- A chopped up red pepper
- A tablespoon of grated cheese
Spread this over the mix in the loaf tin and pour the rest of the mixture over the top.
Put in a medium oven for as long as it takes to set – about 40 minutes, the same time it takes to roast potatoes, sweet potatoes and onions..
We had this with a spicy tomato sauce and a glass or two of hairy dog non paleo Guinness.
And the next day I had the leftovers with bacon wrapped asparagus.