Ingredients

Ingredients For the loaf

• 150g/5¼oz fresh white bread, crusts removed, cut into cubes

• 50g/2oz white breadcrumbs

• 1 medium free-range egg

• 150ml/5fl oz whole milk

• 25g/1oz unsalted butter, plus extra for greasing

• 200g/7oz chestnut mushrooms, finely chopped

• 1 tbsp Dijon mustard

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 tsp smoked paprika

• 1 tsp freshly grated nutmeg

• 1 onion, finely chopped

• 2 small celery sticks, finely chopped

• large handful fresh parsley, finely chopped

• salt and freshly ground black pepper

• 100g/3½oz whole blanched hazelnuts, roughly chopped

• 350g/12¼oz pecans, roughly chopped

• 75g/2½oz parmesan cheese, or vegetarian parmesan-style grating cheese, finely grated

• 1 lemon, zest only

• 1 large carrot, grated

• 1 large onion, sliced and caramelised

• 1 tbsp Tabasco sauce

• 1 medium free-range egg white, lightly beaten

• melted butter and polenta, to line the tin

For the sweet pepper sauce

• 3 tbsp olive oil

• 3 red peppers, deseeded and chopped

• 3 yellow peppers, deseeded and chopped

• 2 tbsp white wine vinegar

• 3 tsp sugar

• salt and freshly ground black pepper

Description

Recipe Uses 150g/5¼oz Fresh White Bread, Crusts Removed, Cut Into Cubes, 50g/2oz White Breadcrumbs, 1 Medium Free-range Egg, 150ml/5fl Oz Whole Milk,...

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