We make this every Christmas and it’s an old farm favourite.

1- Lightly braise 2 chopped onions, ¾ lb of grated carrots, same of leeks finely sliced, and ½lb chopped chestnut mushrooms; keep on a low heat with a close lid for about half an hour, until the veg are well cooked and there is plenty of juice.

2- Meanwhile, spread about ½ lb cashews on a baking tray and place on the top shelf of a hot oven until they start to brown- this will take 10-15 minutes, depending on your oven- keep an eye on them or they might burn and spoil the taste!

3- After they have cooled slightly, put in a food processor and whiz them until they resemble breadcrumbs; add to the cooked vegetable mix.

4- Next for some real breadcrumbs- use a nice brown loaf such as Paul’s, not a squishy supermarket one, and crumble about three slices, stir into the mixture- use more or less to get a nice moist consistency, but not sloppy. Add chopped fresh parsley if you have it, a good pinch of salt, generous grindings of black pepper.

5- Grease a deep tray or bowl, and fill with the mixture; a loaf tin would be suitable, and cover it with silver foil. Bake in the middle of a moderate oven for 30-40 minutes, until cooked right through to the middle.

Serve this with an assortment of veg- some honey-roast roots, crispy roast potatoes, plenty of greens, and a tasty onion gravy