| | FOR THE OUTER LAYER |
| 2 | oz | Butter or vegan margarine |
| 1 | lg | Onion; chopped |
| 3 1/2 | oz | Button mushrooms |
| 1 | ts | Mixed herbs |
| 2 | | Tomatoes, fresh or canned |
| 5 | oz | Soft wholewheat breadcrumbs |
| 5 | oz | Cashew nuts; grated |
| 5 | oz | Walnuts, grated |
| 1 | tb | Marmite |
| 2 | tb | Soy sauce |
| | Salt |
| | Freshly ground black pepper |
| | FOR THE ALMOND & LEMON LAYER |
| 2 | oz | Butter or vegan margarine |
| 1 | lg | Onion; chopped |
| 8 | oz | Blanched almonds |
| 4 | oz | Soft white breadcrumbs |
| 2 | | Lemons |
| | FOR THE MUSHROOM PATE |
| 1 | lb | Button mushrooms |
| 1 | oz | Butter |
| 3 | oz | Soft breadcrumbs |
| | Butter; for greasing tin |
| | GARNISH |
| | Lemon and tomato slices |
| | Parsley sprigs |
