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The Caterer

Carrot and cashew nut loaf with rosemary and gooseberry sauce

11 September 2006
Carrot and cashew nut loaf with rosemary and gooseberry sauce

Ingredients

8oz cashew nuts chopped
1lb carrots grated
1 onion chopped
1 stick celery diced
3oz soft brown breadcrumbs
½tbs fresh herbs chopped

For rosemary and gooseberry sauce ½lb gooseberries
1 sprig fresh rosemary
1tsp sugar or to taste
1 cup water

Method

Fry onion nuts carrots herbs seasoning and breadcrumbs. Mix well.

Put mixture into a greased loaf tin and bake in a moderate oven for 15-20 minutes.

Allow to cool slightly. Turn out of tin.

To make the sauce cook gooseberries with chopped rosemary and sugar in water until soft.

Liquidise and serve.

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