Ingredients
225g/8oz bulgar wheat
330ml/11fl oz boiling water
3 tbsp soya sauce
175g/6oz pistachio nuts
175g/6oz pine nuts
225g/8oz blanched almonds
175g/6oz cashew nuts
110g/4oz hazel nuts
110g/4oz sunflower seeds
110g/4oz poppy seeds
250g/9oz onion, finely chopped
4 tbsp fresh and finely chopped parsley
2 tbsp dried thyme
4 large free range eggs, lightly whisked
4 tbsp olive oil
a little oil for pouring on roast

For the sauce:
275g/9½oz cranberries
275g/9½oz cooking apples, cored and thinly chopped
150ml/5fl oz apple juice concentrate
50ml/2fl oz water
4 tbsp brandy

Method
1. Place the bulgar wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 minutes.
2. Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil. Mix well and allow to stand.
3. Oil a large baking sheet and line with greaseproof paper.
4. Form a loaf shape with the nut mixture, about 10cm/4in wide, press firmly together and prick the top with a fork.
5. Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood.
6. Bake in oven 190C/375F/Gas 5 for 40 minutes.
7. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes.
8. Place in a large serving dish, then cool, easing off the paper as you do so. Cover with the hood until ready to garnish.
9. To make the sauce cook all the ingredients, except the brandy, together for about 20 minutes. Add the brandy and re-heat for 30 seconds. Serve as an accompaniment to the main dish.