Ingredients:
Walnuts (100g)
Cashews (100g)
Some stilton
Some cheddar (waitrose No. 4)

Half a leek
An onion.
Some sunflower oil
A handful of white rice.

Cooks the rice, and then leave it to cool.

Chop the leeks and onions, and then fry them until they soften.

Modge the walnuts, cashews, cheddar and stilton together. I said 'some', I'd guess it was about 50g of each.
Anyway, modge with a hand blender, until it's not lumpy.

Stir the rice, leeks and onions into the walnut/cheese paste.
Pour it into a lined bread tin, and cover with some foil (poke a couple of holes in the foil so the moisture can vent).
Cook in an oven at around 180 degrees, for about an hour and a half - you may want to uncover it for the last 20 minutes or so, so it crisps up a little.

Served up with:
Some roasted roots (potato, sweet potato, parsnip)
Some boiled veg.

And some gravy (dried granules, but with a generous slug of port - really did help, as it offset the 'cheesyness' quite nicely).

Worked quite nicely as a roast dinner, and the leftovers also made good sandwiches. (Especially with the addition of a slice of cheese and some toasted nuts).

Leeks and onions were because they sweeten and add moisture to the mix. I think some chopped red pepper would also make a reasonable addition, and maybe some larger pieces of nut, or raisins.
And yorkshire puddings, because every meal is improved by yorkshire puds.

Tags: cookery