Mushroom, Walnut & Orange Loaf.

Here’s another vegetarian recipe, this one from Chris Attkins, owner of the Brodick restaurant, Arran on a Plate. It sounds delicious

Ingredients
500g mushrooms (pick your own if you know what you are doing!)
250g broken walnuts (Green City Wholefoods)
2 cups bread crumbs
1 large or 2 small oranges (plus one for ‘gravy’)
1 small onion (optional)
6 shoots of fresh marjoram (or 2 teaspoons of dried)
2 eggs
Vegetable stock to moisten

Method
Preheat medium oven and line a loaf tin with greaseproof paper.
Chop onion finely and sauté in a little oil and butter.
Clean and chop the mushrooms, without skinning, then chuck them in the pot.
Put the walnuts in a polythene bag and smash with a rolling pin (or use a food processor) before adding them to the mixture.
Turn down the heat.
Grate the rind of the orange(s) and add this and the juice to the pot.
Throw in the breadcrumbs and chopped marjoram.
Mix well, adding a little vegetable stock as necessary to produce a stiff, but moist consistency.
Add several turns of freshly ground black pepper and salt to taste.
Take off the heat and mix in the eggs.
Transfer the mixture to the loaf tin and bake in the middle of the oven for around 40 minutes, until firm.

You can of course eat the freshly baked loaf, although it will be almost impossible to serve! For best results, allow the loaf to cool, leave in the fridge overnight, covered with cling film, then slice into portions. Wrap these individually in cling film to freeze.
Be sure to remove cling film prior to defrosting! Reheat in a hot oven.

Serve with roasted root vegetables, peas or green beans and a ‘gravy’ made from a reduction of fresh orange juice and the remaining vegetable stock.