Mixed Nut Roast with Cranberry Sauce

Serves 4
 2 Tablespoons butter, plus extra for greasing
2 garlic cloves, chopped
1 large onion, chopped
1/3 cup pine nuts, toasted
½ cup hazelnuts, toasted
½ cup walnuts
½ cup cashew nuts
2 cups fresh whole wheat breadcrumbs
1 egg, lightly beaten
2 Tablespoons chopped fresh thyme (I used less)
Generous 1 cup vegetable stock (I used 1 cup)
Salt and pepper Fresh thyme sprigs, for garnishing

 Cranberry Sauce 1 cup fresh cranberries
½ cup superfine sugar (I used granulated)
1 ¼ cup red wine
1 cinnamon stick (I forgot to put this in!)

 1. Preheat the oven to 350 degrees F. Grease a loaf pan with butter and line it with parchment paper. Melt the remaining butter in a saucepan over medium heat. Add the garlic and onion and cook, stirring, for 5 minutes, until softened. Remove from the heat. Grind all of the nuts, then stir them into the saucepan. Add the breadcrumbs, egg, thyme, and stock and season to taste.

2. Spoon the mixture into the loaf pan and level the surface. Cook in the preheated oven for 30 minutes, until cooked through and golden. The loaf is cooked when a skewer inserted into the center comes out clean.

3. Halfway through the cooking time, make the sauce. Put all the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer gently, stirring occasionally, for 15 minutes. To serve, remove the sauce from the heat and discard the cinnamon stick. Remove the nut roast from the oven and turn out onto a warmed serving dish. Garnish with thyme sprigs and serve with the sauce.