LENTIL ROAST

INGREDIENTS: (serves 6)

150g sweet potato, cubed and steamed; 2 tbs olive oil; 250g/approx. 4 portobello mushrooms; 1 onion, chopped fine; 3 cloves garlic, minced; 1 red pepper, chopped small; 2 tbs mixed dried herbs; 1 tsp cayenne pepper; pinch sea salt and pepper; 125g breadcrumbs; 1 pack Merchant Gourmet whole chestnuts, blitzed; 1 pack Merchant Gourmet puy lentils; zest of 1 lemon;

To serve: Roast potatoes; Gravy; winter vegetables;

METHOD:

1. Preheat your oven to 180°C/gas mark 4. Line a baking dish, loaf tin or pudding tins with greaseproof paper. Put the mushrooms in a blender and blitz until they are finely chopped. 2. Put a non-stick pan over a medium heat. Add the oil and when hot, sauté the mushrooms for around five minutes so you get rid of some of the water and they are golden.

3. Add the onion, garlic and red pepper to a pan, plus the herbs, cayenne pepper and seasoning and sauté for five minutes, s stirring often.

4. 4 When everything has a n nice colour, add the sweet potato. Sauté for a few more minutes before adding the breadcrumbs, chestnuts, lentils and lemon zest. Stir until all the ingredients are well combined. Turn the heat off, then mash the mix breaking down any large chunks.

5. Spoon the mixture into the tins and press it down firmly

6. Place the lentil roast on the bottom shelf of the oven to roast for 30 minutes, after which take out and let it stand for around 10 minutes before placing a flat baking tray on top. Then carefully, while holding the tray with one hand and the loaf with the other, turn the tray upside down so the roast comes out. Peel off any greaseproof paper. Serve with trimmings of your choice.