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Preheat the oven to 180°C. Grease and line a loaf tin with greaseproof paper.
Place the mixed nuts on a baking tray. Roast for 5-10 minutes, remove from the oven and allow to cool, then roughly chop.
Increase the oven temperature to 200°C.
Peel and chop the parsnips, place in a saucepan of salted water and cook over a medium heat until soft. Once cooked, set aside, and when cooled, slightly mash.
Finely chop the red onion and place in a frying pan with the olive oil and a pinch of salt. Sweat the onion until it is soft and translucent.
Finely chop the garlic and chilli and then add to the pan with the onion. Cook until soft.
Peel and grate the carrot and finely chop the mushrooms. Add to the pan and cook until softened.
Add veg stock, bread crumbs, chopped herbs and spices to the pan, and mix well.
Add the chestnuts, mashed parsnip and chopped toasted nuts, mix well. Season with salt and pepper to taste.
Place in the lined loaf tin and cover with foil, bake for 30 minutes covered. Remove the foil and bake for a further 30 minutes uncovered.
Serve and enjoy!