• 200g Mixed Nuts
  
• 2 Free Range Eggs
  
• 2 Tomatoes
  
• 1 Carrot
  
• 1 Onion
  
• 1 Stick o' Celery
  
• 1 tbsp. o' Marmite
  
• 1 tbsp. o' Soy Sauce
  
• Splash of White Wine (optional)
  
• 1-2 tbsp. o' Mixed Herbs
  
• Salt & Pepper
  
• Dried Breadcrumbs (for lining)

Heat your oven to 190C/375F/Gas Mark 5.

Chop up and combine nuts and vegetables, or even better, chuck `em in a food processor and whirl `em around until they're nice chunky pieces.

Mix in eggs and flavourings.

Line a 1lb/450g loaf tin with a strip of grease-proof paper and grease thoroughly. Sprinkle with breadcrumbs. (Alternatively, construct your own turkey-shaped mould with lots of tin-foil, remembering to give it lots of `drumsticks' to avoid squabbles at the dinner table.)

Pour in mixture and bake uncovered for 45 minutes or until firm.

Serve with lots of scrummy vegetables and cranberry sauce.