VEGETABLES: This is one of the best vegetable terrines I have ever tasted. You might like it too.

BRAZIL NUT & CRANBERRY LOAF:

¾ cup Brazil nuts, chopped

4 oz. cranberries

veggie mix:

    2 sticks celery, chopped                                          

    1 onion, chopped

    1 x 7oz. can chopped tomatoes

    1 clove garlic crushed

3 tbsp. oil                                                                    

2 tbsp. all purpose flour                                               

                                               

2 cups whole-wheat breadcrumbs

                                                           

4 tsp. soy sauce

2 tbsp. chopped parsley                                               

1 egg, beaten

4 spring onions                                                           

1 tsp. redcurrant jelly

¾ cup vegetable stock  + ¼ cup port

salt and pepper

Grease and line a 1lb. loaf pan with waxed paper. Preheat oven to 350 degrees F.

In a saucepan over medium-high heat, heat 2 tbsp. oil until hot. Cook onion, celery and garlic for 5 minutes until softened. Mix in 1 tbsp. flour; then add tomatoes. Cook over medium heat until sauce is thickened. Add in nuts, breadcrumbs, half the cranberries, 3 tsp. soy sauce, parsley and egg; and mix in well. Add salt and pepper to taste. Turn mixture into prepared pan, cover with foil and bake for 1 hour.

To make sauce:  Chop green onions diagonally, keeping green and white parts separate. In a small saucepan over high heat, heat remaining oil until hot and fry white part of spring onions for 1 minute. Reduce heat; then add in remaining 1 tbsp. flour and redcurrant jelly, stirring well to mix. Gradually whisk in stock and the port. Bring to a boil, stirring continuously. Add remaining soy sauce, the rest of the cranberries, green spring onions, pepper and if necessary salt. Cover and simmer mixture at medium-low heat for 5 minutes.

Turn out nut loaf. Cut into slices with a sharp knife. To serve with the cranberry sauce.