Lentil roasts

Swap the meat in your Sunday roast for a pulse-based alternative, with your usual favourite trimmings

Serves: 6 Prep: 15 mins Cook: 40 mins

2 tbsp olive oil

4 Portobello mushrooms

1 onion, finely chopped

3 cloves garlic, minced

1 red pepper, chopped small

2 tbsp mixed dried herbs

1 tsp Cayenne pepper

150g (5oz) sweet potato, cubed and steamed

125g (4½oz) breadcrumbs

1 pack Merchant Gourmet whole chestnuts, blitzed

1 pack Merchant Gourmet puy lentils

1 lemon, zested

1. Pre-heat your oven to 180°C/160°C Fan/Gas Mark 4. Line a medium-sized baking dish, loaf tin or small pudding tins with greaseproof paper.

2. Pulse the mushrooms in a blender until they are finely chopped.

3. Place a large, non-stick saucepan over a medium heat. Heat the oil, then add the mushrooms. Sauté for around 5 mins to remove the excess water.

4. Add the onion, garlic and red pepper to a pan, plus the herbs, cayenne pepper and seasoning. Sauté the mix for 5 mins, stirring often.

5. When everything‘s a nice colour, add the sweet potato. Sauté the mix for a few more mins before adding the breadcrumbs, chestnuts, lentils and lemon zest. Stir until all the ingredients are well combined. Turn the heat off, then, using an old-fashioned masher, lightly mash the mix, breaking down any large chunks of sweet potato or chestnuts.

6. Spoon the mixture into your lined loaf tin and compact it in as much as you can. Place the lentil roast on the bottom shelf of your oven to roast for 30 mins, then let it stand for around 10 mins before placing a flat baking tray on top.

7. Carefully turn the tray upside down, so the roast comes out. Serve with trimmings of your choice.