1 oz Margarine
1    Onion, peeled & chopped
1    Celery stalk, finely chopped
4    Garlic cloves, crushed
12 oz Roughly mashed fresh
-- chestnuts
12 oz Cashew nuts, grated
4 oz Walnuts, grated
1/2 c  Red wine or stock
3 tb Chopped fresh parsley
1 tb Brandy or lemon juice
1/2 ts Hungarian paprika
1/2 ts Thyme
1/2 ts Basil
Salt & pepper

-GARNISH –
Tomato slices
Lemon slices
Parsley sprigs

Set oven to 375F, 190C Gas 5. Grease & line a 2lb loaf pan with a long
strip of waxed paper. Fry onion & celery in margarine for 7 minutes then
add the garlic & coo a further 3 minutes. Remove from heat & add remaining
ingredients. Season well with salt & pepper. Turn mixture into waxed paper
lined loaf pan. Cover with foil & bake for 1 hour. Remove foil & cook
another 15 minutes until the loaf is firm in the centre. Remove loaf from
the oven & allow to stand 3 to 4 minutes. Loosen the edges with a knife &
turn loaf out onto a serving platter. Garnish with tomato, lemon & parsley.