Preheat the oven to 180C/Gas 6; grease a 450g loaf tin; put the cashew nuts, hazelnuts and chestnuts into a dry frying pan and toast them over a moderate heat until the nuts are lightly browned
Put all the nuts into a food processor and pulse to coarsely chop them
Heat the oil in the pan and gently cook the onions and celery until soft; add the garlic, cook for another 2 minutes, then stir in the breadcrumbs; remove the pan from the heat
Put the onion mixture into a large bowl, add the nuts, cranberries and herbs; season with salt and pepper, then stir in the lemon juice and the eggs
Wash the spinach, then cook it in just the water clinging to the leaves for a few minutes until wilted; drain, then squeeze out any excess liquid
Spoon half the nut mixture into the loaf tin, pressing it down with the back of a spoon. Add the spinach, then spread the goats’ cheese on top of the spinach; spoon the remaining nut mixture on top
Pack the mixture down firmly and bake in the oven for around 30-40 minutes; leave the loaf to cool a little in the tin before turning out and serving
Servings 0