What did you have for Christmas dinner?- Walnut and red pepper roast

I wanted to have a complete change from the usual nut roast, but the rest of my family wanted one, so I invented a different version:

Walnut and Red Pepper Nut Roast

 

(Please note slightly better quality of pic this time: I got a camera for Christmas!)

Serves 6-8. All quantities approximate as I had no time to make notes while I worked.

400g walnuts, ground (with a few reserved and quartered)

250g ground almonds

a handful each of ground pumpkin and sunflower seeds

a handful of porridge oats

3 red peppers

soy sauce

seasalt

coarse ground black pepper

dried oregano

dried herbes de Provence

3/4 tube tomato puree

a few fresh tomatoes, sliced

olives to garnish

• Mix all the dry ingredients together, including the seasoning
• Grate the peppers directly into the bowl to catch all the juices
• Add tomato puree. (Mixture should hold together when you gently squeeze a handful of it.)
• Line a large square cake tin (I used a silicone one; if you use metal, you should grease and line with baking parchment) with sliced tomato and olives- a bit like the pineapple and cherries in upside -down cake.
• Put the loaf mixture into the tin, press down lightly and stud the top with the quartered walnuts.
• Cook in a preheated oven at 225C until browned on top.
• Turn out onto a serving plate/tray (see photo)
• We served this with roast potatoes and parsnips (use butter ghee for a delicious change), glazed Brussels sprouts and gravy made from vegetable cooking juices and Marmite. Oh, and don't forget the home-made cranberry sauce!