Cook 1 cup chopped onion in 25g butter, sprinkle in 1 tablespoon flour followed by 1 cup water, stirring until thicken. Add 1/2 teaspoon salt and 1 cup grated carrot, cook 2 minutes more then remove from heat. Mix in 1 teaspooneach chopped parsley, chives and thyme, 1/2 cup chopped walnuts, 3 cups soft wholegrain breadcrumbs and 3 lightly-beaten eggs. Spread into buttered 19cm square tin, sprinkle with cheese then bake at 180C for 40 minutes.
