Nut and Seed Loaf served with a Cranberry, Apple and Brandy Sauce
Preheat oven to 190ºC

8oz Bulgar wheat
11fl oz boiling water
3 tablespoons soya sauce
6oz pistachio nuts
6oz pine nuts
8oz blanched almonds
6oz cashew nuts
4oz hazel nuts
4oz sunflower seeds
4oz pumpkin seeds
4oz poppy seeds
9oz onion, finely chopped
2 tablespoons chopped thyme
4 tablespoons chopped parsley
4 large eggs, beaten
4 tablespoons olive oil
Extra oil for pouring on roast

For the sauce:
9½oz cranberries
9½oz cooking apples chopped
5fl oz apple juice concentrate
2fl oz water
4 tablespoons brandy

Place the bulgar wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 minutes. Chop the nuts and add the seeds, mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil. Mix well and allow it to stand. Oil a large baking sheet and line with greaseproof paper. Form a loaf shape with the nut mixture, about 10cm/4in wide, press firmly together and prick the top with a fork. Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood. Bake for 40 minutes.
Remove foil, baste with oil on baking sheet and continue to bake for a further 10 minutes. Place in a large serving dish, then cool, easing off the paper as you do so. Cover with the foil until ready to garnish. To make the sauce cook all the ingredients, except the brandy, together for about 20 minutes. Add the brandy and re-heat for 30 seconds. Serve as an accompaniment to the main dish.