1 parsnip, peeled and halved
2 carrots, scrubbed and grated
2 courgette (zucchini)s, trimmed and grated
2 onions, skinned and chopped
4 oz (100 g) fresh wholemeal breadcrumbs
salt and pepper, to taste
1 egg, beaten
4 oz (100 g) Double Gloucester or mature Cheddar cheese, grated
3 eggs, hard-boiled and shelled
2 carrots, scrubbed and grated
2 courgette (zucchini)s, trimmed and grated
2 onions, skinned and chopped
4 oz (100 g) fresh wholemeal breadcrumbs
salt and pepper, to taste
1 egg, beaten
4 oz (100 g) Double Gloucester or mature Cheddar cheese, grated
3 eggs, hard-boiled and shelled
method
1. Lightly grease a 900 g (2 lb) loaf tin and line with lightly greased greaseproof paper.
2. Cook the parsnip in boiling water for 5 minutes. Drain and leave to cool slightly, then grate.
3. Put the parsnip, carrots and courgettes into a bowl. Mix in the onions, breadcrumbs and seasoning. Add the beaten egg and 50 g (2 oz) of the grated cheese.
4. Combine the ingredients thoroughly.
5. Place one-third of the vegetable mixture in the tin and spread out evenly.
6. Arrange the hard-boiled eggs down the centre.
7. Cover with the remaining vegetable mixture and press firmly to level the surface.
8. Sprinkle over the remaining cheese and press lightly.
9. Bake, on a baking sheet, at 180C (350f) mark 4 for 1 hour.
10. If necessary, cover loaf with foil during cooking to prevent overbrowning.
11. Leave the loaf to cool in the tin for 1 hour.
12. To serve, turn out on to a serving plate and remove lining paper, then slice.
2. Cook the parsnip in boiling water for 5 minutes. Drain and leave to cool slightly, then grate.
3. Put the parsnip, carrots and courgettes into a bowl. Mix in the onions, breadcrumbs and seasoning. Add the beaten egg and 50 g (2 oz) of the grated cheese.
4. Combine the ingredients thoroughly.
5. Place one-third of the vegetable mixture in the tin and spread out evenly.
6. Arrange the hard-boiled eggs down the centre.
7. Cover with the remaining vegetable mixture and press firmly to level the surface.
8. Sprinkle over the remaining cheese and press lightly.
9. Bake, on a baking sheet, at 180C (350f) mark 4 for 1 hour.
10. If necessary, cover loaf with foil during cooking to prevent overbrowning.
11. Leave the loaf to cool in the tin for 1 hour.
12. To serve, turn out on to a serving plate and remove lining paper, then slice.
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