Recipe - Nut Rocha

4 ounce Hazel nuts
3 ounce Breadcrumbs
1 Carrot; grated
1 Onion; grated
1 Apple; grated
1 tablespoon Tomato puree
1 teaspoon Marmite
1 teaspoon 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 (don't eat them all separately)