* 500 g/ l lb. vegetable puff pastry, frozen or homemade;
For the Nut Roost:
* 2 large onions, peeled and chopped
* 50 g 12 oz pure vegetable margarine
* 450 g/1 lb. shelled brazil nuts, finely grated
* 225 g/ 8 oz soft fine breadcrumbs
* 1/2 teaspoon dried thyme
* 3 tablespoons lemon juice
* salt and freshly ground black pepper
* a good pinch each of grated nutmeg, ground cloves and ground cinnamon.

For the Stuffing:
* 225 g/ 8 oz soft fine breadcrumbs
* 25 g/ l oz chopped parsley
* grated rind of 1 lemon and 1 tablespoon of juice
* 1 teaspoon each of dried thyme and marjoram
* 1 tablespoon grated onion
* 75 g/ 3 oz pure vegetable margarine

1. Set oven to 200C /400 F/ Gas Mark 6. Have ready a large baking sheet.
2. Fry the onion in margarine for 10 minutes, until soft but not browned.
3. Remove from heat and add the rest of the nut roast ingredients, seasoning well. Make sure the mixture is moist enough: you may need to add 3-4 tablespoons of water.
4. Make the stuffing by mixing all the ingredients together to make a soft mixture which holds together. Season carefully.
5. Roll pastry out on a floured board to a rectangle 30 x 35cm/12 x 14 inches.
6. Form the stuffing into a sausage about 25cm/10 inches long and place down the middle of the pastry.
7. Pile the nut roast mixture all over the stuffing, covering it completely.
8. Fold the ends of the pastry up to enclose the nut mixture completely. Tuck in the ends, then place on the baking sheet with the join underneath.
9. Make one or two steam-holes, decorate with pastry trimmings, brush with Soya milk. Bake for 30 minutes, until crisp.
10. Garnish with clementine halves filled with cranberries and thyme sprigs.
Serves 8