Dr Peter Toon – St Stephen’s Church
Chop mushrooms, chestnuts and onions all very finely. Sweat the onions in a little margarine until soft. Add the mushrooms and cook until all the liquid has evaporated. Mix with chopped chestnuts, season with a crumbled stock cube, salt, pepper and thyme. Add ground almonds and aquafaba to bring the mixture together. It should be a little drier than a cake mixture. Bake a greased container at 180 C for 40 minutes – uncover for the last 10 minutes to brown on top.
Serve with an onion sauce – microwave chopped onions in a little soya milk until soft, add more soya milk and a teaspoonful of corn flour and a little salt, then blend until smooth. Heat in a saucepan (or in microwave) until boiling and thickened.