5 ml/1 tsp yeast extract 30 ml/1/2 tbsp milk
100 g/4 oz/1/2 cup plain (all-purpose) flour
100 g/4 oz/1/2 cup fine oatmeal 50 g/2 oz/1/2 cup wholemeal breadcrumbs 175 g/6 oz/1/2 cup shredded vegetable suet
2 large onions, chopped
2.5 ml/1/2 tsp dried thyme
2.5 ml/1/2 tsp dried oregano
1 egg, beaten
Salt and freshly ground black pepper Roast potatoes A green vegetable Vegetable Gravy (316)
Blend the yeast extract with the milk in a large bowl. Mix in the remaining ingredients except the potatoes, green vegetable and gravy, seasoning well with salt and pepper. Add a little more milk, if necessary, to form a soft but not sloppy consistency. Turn into a greased roasting tin and level the surface. Roast in a preheated oven at 180°C/350°F/gas mark 4 for about 1 hour or until golden and set. Serve with roast potatoes, a green vegetable and gravy.
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