Preheat the oven to 180C/Gas 4; line a 450g loaf tin with greaseproof paper; heat the oil in a large pan and add the onions; cook gently for 5 minutes, stirring often
Add the garlic, mushrooms and chestnuts cook gently for a further 5 minutes, stirring frequently; add the chopped nuts, mix well and stir fry for 1 to 2 minutes
Remove the pan from the heat and tip the nut mixture into a bowl; stir in the breadcrumbs, herbs and cheese
Leave to cool before adding the beaten eggs and plenty of seasoning; spoon into the prepared tin, smooth the surface; bake in the oven for about 30 minutes or until golden and firm; leave to cool in the tin for 5 minutes
Meanwhile heat the butter in a heavy based pan and add the cashew nuts; stir fry in the butter until golden; remove the pan from the heat and add the honey
Turn the nut loaf out on to a serving plate; peel away the lining paper and serve drizzled with the hot cashew glaze
6 servings