Set the oven to 180°C/gas mark 4. Grease and line a 900g/2lb loaf tin with a double layer of non stick baking parchment. Roughly chop all the vegetables and place in a food processor with the parsley and nuts. Blend until quite finely chopped (or finely chop and grate them instead). Turn the mixture into a bowl and add the cheese, oats, tomato paste and flour. Mix well. Season to taste then stir in the eggs. Place in the baking tin and bake for 50 - 60 minutes until just firm to the touch. Leave to cool for 10 minutes then turn out of the tin. Serve sliced, hot or cold
