Recipe submitted by Liz Wakefield.  Pictured above right: Nut Crunch and Mushroom Cream.

Ingredients:

4oz (100g) wholemeal breadcrumbs
2oz (50g) ground almonds
1-2 cloves of garlic
4oz (100g) margerine
1 tsp mixed herbs
4oz (100g) chopped or flaked almonds
12oz (350g) mushrooms
1 oz (25g) wholemeal flour
1/2 pint (1/4 litre) soya milk
2 tomatoes
sea salt, freshly ground black pepper and grated nutmeg to taste

Directions:

Combine the breadcrumbs and ground almonds.  Crush the garlic and add it to the nuts.
Rub half the margerine into this mixture, then stir in the mixed herbs and chopped almonds.
Turn the mixture into a greased ovenproof dish.  Press down firmly and bake in a hot oven at 425F/220C/Gas Mark 7 until lightly browned and crisp.
Slice the mushrooms and saute them in the remainder of the margerine until tender.
Add the flour and stir well.  Then add the soya milk slowly, stirring constantly to avoid lumps.  Bring to the boil and simmer for 2 minutes.  Season to taste.
Spoon the mixture on top of the breadcrumb and nut base and spread evenly.
Slice the tomatoes and arrange them on the top.
Return the dish to the oven for 10-15 minutes and serve hot.