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Nut and Carrot Roast 
Serves 4
You will need:
225g (8oz) carrots, coarsely grated
110g (4oz) cashew nuts, roughly chopped
110g (4oz) walnut pieces
110g (4oz) granary breadcrumbs
50g (2oz) butter
1 onion, finely chopped
90ml (3 fluid oz) vegetable stock
2 teaspoons yeast extract (Marmite)
1 teaspoon honey
1 teaspoon dried mixed herbs
2 teaspoons lemon juice
Salt and pepper
Method:
1. Preheat the oven to 180°C (350°F, gas mark 4) and grease an 850ml (1½ pint) shallow ovenproof dish.
2. Melt the butter in a pan, add the onions and fry gently for a few minutes until soft and golden. Add the carrots and cook, stirring, for a further 5 minutes. Remove with a slotted spoon and add to the nuts and breadcrumbs in a bowl.
3. Mix the stock, yeast extract and honey in a bowl and stir until dissolved. Add to the nut mixture, together with the herbs and lemon juice. Mix well and season to taste.
4. Turn the mixture into the prepared dish and bake for 35 to 40 minutes. Serve hot or cold.
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This recipe is an extract from the book 'Honey and its many health benefits' by Margaret Briggs.
And is available for purchase from Bookmart Ltd, Blaby Road, Wigston, Leicester, LE18 1SE.
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