- 225g/8oz bulgar wheat
- 330ml/11fl oz boiling water
- 3 tbsp soya sauce
- 175g/6oz pistachio nuts
- 175g/6oz pine nuts
- 225g/8oz blanched almonds
- 175g/6oz cashew nuts
- 110g/4oz hazel nuts
- 110g/4oz sunflower seeds
- 110g/4oz poppy seeds
- 250g/9oz onion, finely chopped
- 4 tbsp fresh and finely chopped parsley
- 2 tbsp dried thyme
- 4 large free range eggs, lightly whisked
- 4 tbsp olive oil
- a little oil for pouring on roast
- 275g/9½oz cranberries
- 275g/9½oz cooking apples, cored and thinly chopped
- 150ml/5fl oz apple juice concentrate
- 50ml/2fl oz water
- 4 tbsp brandy
- Place the bulgar wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 minutes.
- Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil. Mix well and allow to stand.
- Oil a large baking sheet and line with greaseproof paper.
- Form a loaf shape with the nut mixture, about 10cm/4in wide, press firmly together and prick the top with a fork.
- Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood.
- Bake in oven 190C/375F/Gas 5 for 40 minutes.
- Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes.
- Place in a large serving dish, then cool, easing off the paper as you do so. Cover with the hood until ready to garnish.
- To make the sauce cook all the ingredients, except the brandy, together for about 20 minutes. Add the brandy and re-heat for 30 seconds. Serve as an accompaniment to the main dish.