Method

• 1

  To make the white nut mixture, fry the onions gently in the butter and olive oil, with a lid on the pan, for 10-15 minutes, until soft but not browned. Remove from the heat.

• 2

  Mix the cashew nuts, breadcrumbs, lemon juice and enough water or stock to make a firm but moist mixture: the exact amount of water or stock needed will depend on how dry the breadcrumbs are, so add it a little at a time to get the correct texture. Season with salt, pepper and a grating of nutmeg.

• 3

  For the stuffing, either mix everything together by hand, making sure the butter is well blended in, or: put all the ingredients (including whole sprigs of parsley) into a food processor and whiz to a green paste. Season with salt and pepper.

• 4

  To assemble the roast, grease a 900g (2lb) loaf tin with butter or olive oil and line with a strip of non-stick paper to cover the base and narrow sides. Press half of the white mixture into the tin. Put the stuffing on top of the white mixture, covering it completely in an even layer, and press into place. Top with the rest of the white mixture and press down firmly.

• 5

  Cover with a piece of non-stick paper and a top covering of foil. Bake at 190C(Fan 170C)/375F/ Gas 5 for 45 minutes, then take the coverings off and bake for a further 15 minutes, until golden.

• 6

  Turn out onto a serving dish and decorate the top with a parsley sprig. Serve in thick slices with golden roast potatoes, a lovely vegetarian gravy, cranberry sauce and all the other trimmings.