Instructions: 1. Place wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 minutes. Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil. Mix well and allow to stand.

2. Oil a large baking sheet and line with greaseproof paper. Form a loaf shape with the nut mixture, about 10cm wide, press firmly together and prick the top with a fork. Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood. Bake in oven 190 C/375 F/Gas Mark 5 for 40 minutes.

3. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes. Place in a large serving dish, then cool, easing off the paper as you do so. Cover with the hood until ready to garnish.

Sauce:
4. Cook all the ingredients except the brandy together for about 20 minutes. Add the brandy and re-heat for 30 seconds. Serve as an accompaniment.

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