This dish is both nourishing and packed with flavour, making it an excellent choice for a main course or an impressive vegetarian centrepiece. It's crispy on the outside and deliciously moist on the inside. Perfectly seasoned, it showcases a nice blend of textures that leaves your guests coming back for more.

Ingredients:

• 4 pitted dates
• 300g of your favourite nuts (I used walnuts, pistachios, peanuts and cashew nuts)
• 2 tsp of sage
• 50g of breadcrumbs
• 1 small onion finely chopped
• 250g of Longley Farm cottage cheese
• 50g of Longley Farm luxury Jersey butter - melted
• 2 eggs
• 25ml of vegetable stock
• Seasoning

Method:

• Preheat the oven to 180°C fan/ 200°C/400°F. Line a 450g (1lb) loaf tin with baking paper.
• Add the dates, nuts and sage into a mixer and blitz until everything has broken up. 
• In a large mixing bowl pour in the nut mixture along with the rest of the ingredients. 
• The mixture should be the consistency of pastry: not too wet but not too dry. 
• Transfer the mixture into the pre-lined loaf tin and compact down well with a spoon.
• Tightly cover the tin with foil and roast in the oven for 40 minutes.
• Remove the foil and roast for a further 20 minutes or until the top is golden brown. 
• Allow to rest for 10 minutes before turning out onto a serving plate and removing the baking paper. 
• Serve with cranberry sauce and enjoy!

Once cooled, this can be frozen in an airtight container for up to one month.