Put vegetables in water, boil a few minutes, reserve water. Mix all, roll into shape, cover with breadcrumbs, bake 40 minutes at Mark 6 Serve with gravy made with tomato puree garlic and reserved water. Oh- forgot essential detail - must roast the hazel nuts at about 300 until skins blacken and then remove the skins - roasting hazelnuts makes all the difference (don't eat them all separately-)