Parsnip, mushroom & barley wreath

This impressive looking Italian-style nut loaf is made extra tasty with plenty of buttery garlic mushrooms. Serve with the vegetarian gravy on page 26, plus pesto-dressed green veg, such as broccoli or kale, and some extra roasted parsnips or mashed celer

Serves 6-8 Cook 1¼ hrs

Prep 50 mins plus overnight chilling

150g pearl barley

1 vegetable stock cube

330g parsnips, peeled and cut into chunks 2 tbsp ground flaxseed

2 tbsp each butter and olive oil, plus extra

for the tin

1 onion, halved and sliced

3 garlic cloves, crushed

400g mixed mushrooms, cleaned and sliced 1 rosemary sprig, leaves picked, plus extra

leaves to decorate

3 sage leaves, shredded

50g vegetarian Italian-style hard

cheese, grated small pack flat-leaf parsley, finely chopped 100g blanched hazelnuts, toasted until golden good grating of nutmeg handful parsnip crisps with sea salt & black

pepper, or similar

3 tbsp pumpkin seeds

1 Cook the pearl barley with the stock cube following to pack instructions. Reserve 4 tbsp of the cooking stock, then drain the grains well.

Bring a large pan of salted water to the boil, then add the parsnips, and cook until really soft. Drain well, tip back into the pan to steam dry for a few mins, then roughly mash. Mix the linseed with the reserved stock water, and leave to go gluey.

2 Meanwhile, put the butter and oil in a frying pan with the onion and garlic. Fry gently until soft, then stir in the mushrooms, rosemary and sage. Fry the mushrooms until golden, then spoon everything into a large bowl to cool.

3 Generously butter a 22-24cm non-stick ring tin. Add the parsnip, pearl barley, gluey seed mix, cheese, parsley and hazelnuts to the mushroom mixture. Season generously with salt and nutmeg, then mix really well. Spoon the filling into the tin, and press down firmly to fill and flatten the top. Chill for up to 24 hrs before baking.

4 Heat the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for 45 mins, until a skewer poked into the centre comes out piping hot. Run a knife around the tin to loosen, then invert onto a serving plate. Top with parsnip crisps and pumpkin seeds to serve, plus some extra rosemary leaves. Slice into wedges to serve.

PER SERVING (8) 332 kcals, fat 21g, saturates 5g, carbs 24g, sugars 4g, fibre 5g, protein 10g, salt 0.6g