MY Slow Cooked Vegetable Loaf

I love this easy to make loaf. Great for a healthy lunch served with salad. Keeps well for a Picnic, or served like a pate with hot buttered rolls for supper.

Vegetable Loaf

250g diced vegetables (I used Cauliflower broken into tiny florets. Carrots, green beans,

Sweetcorn)     40g butter    2tsp brown sugar    Salt and pepper   300ml vegetable stock 

100g mushrooms sliced     1 small onion finely chopped    1tbsp fresh chopped parsley

2 tbsp fresh chopped dill          3eggs             25g grated cheddar cheese

1. Cook the vegetables in 25g of the butter, until they just start to brown.

2. Sprinkle over the sugar, salt and pepper, then add the vegetable stock. Cook gently until the vegetables are tender and all the stock has evaporated.

3. Transfer vegetables to a bowl.

4. Heat the remaining butter and fry the mushrooms and onions until soft. Stir in the parsley and dill.

5. Beat the eggs and then stir into the vegetables, along with the mushrooms and onions. Stir in the cheese.

6. Line a loaf tin with greaseproof paper. Spoon in the mixture. Cover with foil. Put into a slow cooker, on top of an inverted saucer or side plate. Add enough boiling water to come half way up the tin.  Cook on high for 2 hours. The loaf should be firm to touch.

7. Take out if slow cooker and cool for a while then remove from tin and remove greaseproof paper. Put on a plate and put in fridge until needed.