4 oz Hazel nuts
3 oz Breadcrumbs
1    Carrot; grated
1    Onion; grated
1    Apple; grated
1 tb Tomato puree
1 ts Marmite
1 ts Olive oil
Garlic to taste

Put vegetables in water, boil a few minutes, reserve water. Mix all, roll
into shape, cover with breadcrumbs, bake 40 minutes at Mark 6 Serve with
gravy made with tomato puree garlic and reserved water. OH- forgot
essential detail – must roast the hazel nuts at about 300 until skins
blacken and then remove the skins – roasting hazelnuts makes all the
difference (dont eat them all separately-)