Serves 6

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25g (1 oz) butter

butter and dried breadcrumbs for lining loaf tin

1 onion, and Onion, peeled and chopped

223g (8 oz) pine nuts or a mixture of pine nuts, ground almonds and cashew nuts.

1 onion

4 tablespoons milk

125g (4 oz) soft, white breadcrumbs

2 eggs

sea salt and freshly ground black pepper

grated nutmeg

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For the stuffing:

175g (6 oz) soft breadcrumbs, white or brown

125g (4 oz) butter

grated rind and juice of ½ small lemon

½ teaspoon dried marjoram

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To finish:

2 tablespoons pine nuts, lightly roasted

½ teaspoon dried thyme

4 heaped tablespoons fresh tablespoon parsley, chopped

sea salt and freshly ground black pepper

parsley sprigs

lemon slices

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1. Set the oven to 180°C (350°F), gas mark 4

2. Line a 450g (1 lb) loaf tin with a long strip of silicon paper to cover the narrow sides and base of the tin with silicon paper - grease very well with butter and sprinkle with dried breadcrumbs - this helps the loaf to come out of the tin cleanly.

3. Melt the butter in a medium-sized saucepan and fry the onion for 10 minutes until soft but not browned.

4. Take the saucepan off the heat and mix in the rest of the ingredients, seasoning well with salt, pepper and nutmeg.

5. Next make the stuffing by mixing all the ingredients together and seasoning well.

6. To assemble the loaf. first spoon half the nut mixture into the prepared tin, then, with your hands, press the stuffing mixture into a rectangle which is the right size to make a layer on top of the nut mixture; put it gently in place and spoon the rest of the nut mixture on top

7. Smooth the surface, cover with a piece of buttered foil and bake for 1 hour.

8. After this, remove the foil and have a look at the nutmeat: if vou think it needs to be a bit browner on top, pop it back into the oven, uncovered, for a further 5-10 minutes.

9. If possible. leave the loaf for 3-4 minutes after you take it out of the oven - this helps it to 'settle' and come out of the tin more easily -then slip a knife down the sides of the loaf, turn it out of the tin on to a warmed serving dish and strip off the piece of silicon paper.

10. Garnish with the roasted nuts, parsley and lemon