1. Heat oven to 190 degC. Heat butter and oil in a saucepan, add peeled and diced onion and crushed garlic and cook over a moderate heat for 5 to 10 minutes until soft but not coloured. Remove from heat and mix in wholegrain breadcrumbs (we used Vogels, with crusts removed).
2. Transfer mixture to a bowl to cool, then mix in toasted pistachio nuts, cranberries, chopped fresh herbs and lightly beaten eggs to bind the mixture. Season with salt and pepper to taste.
3. Pack mixture into a lightly oiled standard loaf tin and bake for 40 minutes. Slice to serve.

Tip: This nut roast makes a great main meal for vegetarians. Mr serve it as an accompaniment alongside a meaty main course. It can also be used to stuff a chicken or turkey, if desired.