'The chopped nuts in this recipe should be left in small pieces, about the size of peppercorns - don’t be tempted to mill them to a powder. If you’ve bought whole or broken nuts, either chop them (carefully!) with a large kitchen knife or put them in a bag and bash them with a rolling pin to get them down to size. This give the nut roast a lovely crunchy, crumbly texture.
Preheat the oven to Gas Mark 5 / 375°F / 190°C. Heat the vegetable oil in a pan and fry the onion for a few minutes. Add pepper, celery and mushrooms and fry for 2 minutes. Add the grated carrot and fry for one more minute. Remove from the heat, add the flour and stir. Add vegetable stock, nuts, breadcrumbs, mixed herbs and a little salt and pepper. Grease the inside of a loaf tin. Put the mixture into the tin, pressing it down with a spoon. Bake for around 35 minutes.'