2 tbsp

Olive Oil

1

Onion (chopped)

8 oz (225 g)

Pine Nuts (finely chopped)

4 tbsp

Milk

4 oz (100 g)

Fresh White Breadcrumbs

2

Eggs

Finely Grated Nutmeg (to taste)

Seasoning

for the stuffing

1 bunch

Watercress

1

Red Pepper (grilled, skinned & chopped)

2 tbsp

Fresh Parsley (chopped)

6 oz (175 g)

Fresh Brown Breadcrumbs

6 tbsps

Olive Oil

¹⁄₂

Lemon (juice & zest)

to line the mould

1 knob

Butter (for greasing)

1 oz (25 g)

Dried Brown Breadcrumbs
or
Ground Almonds.

Preheat the oven to 190C. Heat the oil and cook for 5 minutes until softened. Remove from the heat and mix well with the nurs, milk, breadcrumbs and eggs. Add the nutmeg and season to taste.

For the stuffing, finely chop the watercress and combine with he pepper, parsley, crumbs, olive oil, lemon juice and zest and season to taste.

Grease a 900g/2 lb loaf tin or two 450g/1 lb loaf tins with the extra butter and coat with the breadcrumbs or almonds. Fill the tin half full with the loaf mixture, pressing down well to evenly cover the base and reach halfway up the sides.

Place stuffing on top, leaving 1 cm/ ¹⁄₂ inch gap at the top. Cover with the remaining loaf mixture, smoothing down to enclose filling. Cover with foil and bake for 1 hour. Serve with fresh tomato sauce and vegetables.