Nut Roast with Parsnips

Serves 8-10 150g pearl barley

3 cups vegetable stock

350g parsnips, peeled and roughly chopped, plus 2 parsnips extra, thinly sliced, to garnish

2 tbsp ground linseeds

3 tbsp olive oil

1 onion, diced

4 garlic gloves, crushed

400 champignon or button

mushrooms, diced

50g Italian-style hard cheese 100g toasted hazelnuts, roughly

chopped, plus extra to garnish 2 tbsp chopped flat-leaf parsley 1 egg, beaten

1 tsp ground nutmeg

Combine the barley and stock in a medium saucepan and cook over medium-high heat for about 25 minutes. Strain the barley, reserving 4 tbsp of the stock, and set aside.

Bring a large saucepan of salted water to the boil, then add the chopped parsnips and cook until soft.

Drain well, then tip back into the pan to steam dry for a few minutes, then roughly mash.

Mix the ground linseeds with the reserved stock and leave to combine.

Heat 2 tsp of the oil in a large frying pan and fry the onions and garlic on medium heat until soft, then stir in the mushrooms and cook until mushrooms turn golden, then set aside.

Grease a 22cm savarin or ring tin with oil and line with baking paper.

Combine the cooked barley, mashed parsnips, linseed mixture, mushroom mixture, grated vegan hard cheese, toasted hazelnuts, chopped parsley, egg and nutmeg.

Season with sea salt and freshly ground black pepper, then mix again. Spoon the filling into the tin and press down firmly to fill the tin and flatten the top. Place in the fridge overnight to set.

Preheat oven to 200°C (180°C fan forced). Cover tin with foil and bake for 45 minutes.

Meanwhile, heat remaining olive oil in a frying pan and fry extra parsnips until crisp, then drain on paper towels.

Use a small palette knife or cutlery knife to release the filling all the way around, then sit a serving plate on top and flip over.

Carefully lift off the tin, leaving the nut roast on the serving plate. Top with the extra hazelnuts and fried parsnips, then slice into wedges to serve.