The Cake
2 tbsp sunflower Oil
2 onions - finely chopped
2 cloves of garlic - finely chopped
2 tomatoes - skinned and finely chopped
350g mixed nuts
2 tbsp fresh parsley
1 tsp fresh sage
50g brown breadcrumbs
2 eggs - beaten

The Sauce:
20g butter
2 shallots - finely chopped
½ leek - washed & finely chopped
Olive oil
290ml chicken or vegetable stock
Bunch of watercress - washed
1 small tub crème fraiche or sour cream
Salt
Black pepper

METHOD

Heat the oven to 180ºC/Gas Mark 4
Grease a (675g) loaf baking tin with a little melted butter.

The cake
Heat the oil in a large frying pan and cook the onions, garlic and tomatoes until softened.
In a large bowl, mix the warm ingredients from the pan with the mixed nuts, parsley, sage and breadcrumbs and mix well.
Mix in the egg and season with a little salt and black pepper to taste.
Transfer everything to the baking tin and bake in the preheated oven for 45 minutes.

The sauce
In a frying pan, melt the butter with the oil. Add the shallots and leek and soften for 5 minutes.
Add half the watercress, then the stock and leave to simmer until reduced by half.
Add the crèm fraiche and some salt and black pepper. Mix well.
Put the mixture into a liquidiser, add the rest of the watercress and liquidise into a smooth sauce.

To Serve
Serve a slice of the nut roast with a spoonful of the sauce.

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