This is what I eat when I crave that sunday roast chicken dinner thing. Packed full of the flavours I associate to roast chicken - like garlic, lemon and herbs - when roasting it fills the kitchen with a lovely aroma. It's moist but firm and slices nicely. Serve with roast potatoes, your favourite steamed vegetables and a light vegetable gravy.

Garlic, Lemon and Thyme Cashew Roast

Serves 4 - 6

Ingredients:

8oz Cashew Nuts - roughly processed

6oz Breadcrumbs

Zest of Half a Lemon

1 dssp Fresh Thyme - finely chopped

1/2 tsp Black Pepper

3 tbsp Olive Oil

2 Onions - finely chopped

3 - 4 Cloves of Garlic - crushed

7 floz Light Vegetable Stock - I use 3 tsp vegetable bouillon powder

3oz Wholemeal Flour

Method:

Grease and line a 2lb loaf pan.

Preheat the oven to 200C

Mix the cashews, breadcrumbs, lemon zest, thyme and pepper in a large bowl.

On the hob, heat the oil in a large deep-sided non-stick pan (I use a casserole).

Add the chopped onions and saute for several minutes, till tender.

Add the garlic and continue to saute for a few more minutes, till tender.

Take off the heat and stir in the flour.

Add the hot stock and mix in thoroughly to form a gluey paste.

Tip the cashew and breadcrumb mixture into the pan and mix well, so everything is thoroughly combined.

Press the mixture into the loaf pan.

Wet the back of a spoon (or knuckles) and flatten and smooth down the surface of the mixture.

Bake for 45 mins to 1 hr.

NOTE: I leave mine to 'rest' for half an hour before turning out and slicing (I think it helps it to firm up a tad).

Makes about ten 1/2 inch slices. I serve two slices per person.