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1
Butter a 2lb loaf tin and line it with well-greased non-stick baking parchment.
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2
In a medium saucepan, melt 1 oz of the butter and soften the onion over a medium heat for about five minutes.
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3
Stir in the flour and cook for a further minute.
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4
Gradually add the milk, stirring continuously until the mixture thickens.
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5
Simmer for two minutes, then remove the pan from the heat.
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6
Cool, the beat in the egg whites (put the yolks to one side for the filling), nuts, breadcrumbs, cheese and parsley, and mix well.
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7
Put aside until you have prepared the filling.
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8
Filling : Cook the shallots in the remaining butter until soft, then add the mushrooms and cook over a high heat until browned.
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9
Add the courgette to the pan and cook over a medium heat for 2-3 minutes until the juices run, then add the herbs and nutmeg.
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10
Season to taste with salt and pepper and remove from the heat.
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11
Allow to cool slightly, then stir in the egg yolks.
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12
Spread half of the nut mixture into the prepared loaf tin, spoon the mushroom and courgette filling on top, and cover with the remaining nut mixture.bake at 180c/350F/gas 4 for 40 minutes, or until firm.
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13
Leave to stand for 10 minutes before turning out the loaf on to a serving plate and slice it using a very sharp knife.
