85gdried cranberriessoaked in 60 ml hot water in a mug
280mlstock made with a chicken or vegetable stock cube
180gcashew nutschopped
splashwine vinegar or balsamic vinegar
Salt and pepper to taste
Instructions
Toast the cashew pieces lightly in a frying pan without any oil, for 1-2 minutes until the nuts begin to brown gently. Tip them out and put to one side.
Fry the onion in the oil for about five minutes or until soft. Add the garlic. Cook for a few more minutes.
Simmer slowly for two or three minutes.
Stir in the nuts, cranberries, vinegar and seasoning.
Sprinkle the oats on top. Stir well.
Add the stock and cranberry water, stirring all the time.
Spoon the mix into a greased or lined 2lb loaf tin. Bake for 25 mins at Gas Mark 5.