1/2 lb. peeled Tomatoes.

4 oz. milled Hazels.

1 medium-sized Onion.

2 oz. Butter.

1/2 teaspoonful of Marmite.

3 oz. soft Breadcrumbs.

1/2 teaspoonful of mixed Herbs.

Salt and Pepper to taste.

How To Make:

Finely mince the onion and fry in the butter with the herbs until brown, cut the tomatoes into thick slices and add to the onions ; cook for 10 minutes: add the Marmite and all the other ingredients ; if too dry, add a little vegetable stock. Serve in a border of mashed potatoes, sprinkle with chopped parsley, and garnish with small fingers of toast.