Ingredients

• 3 tbsp olive oil, plus extra for the tin
• 2 tbsp ground flaxseed
• 1 large onion
• 2 celery sticks
• 1 medium carrot
• 2 garlic cloves
• 350g chestnut or button mushrooms
• A few rosemary sprigs, leaves picked
• 1 tbsp tomato purée
• 1 tbsp yeast extract
• 1 tbsp mustard
• 125g mixed nuts
• 100g chestnuts
• 2 x 400g cans of green or brown lentils, drained
• 100g panko almonds
• A handful of sage and thyme leaves
• Some smooth cranberry sauce to glace

Tools

• MultiPro Express Weigh+ 7-in-1 Food Processor

Method

1. Peat the oven to 170c fan.
2. Mix the flaxseed with 4 tbsp water and leave to thicken up to become a gel.
3. Chop the onions, celery, carrot and fry until translucent in olive oil for about 10 mins on low-medium heat, stirring occasionally.
4. Then process the mushrooms with garlic, rosemary and sage, add this to the onion mix and fry for about 10 mins.
5. Stir in marmite, mustard and tomato puree set aside to cool.
6. Put the nuts into the food processor and blitz until roughly chopped. Add the chestnuts and blitz again, then add the lentils and blend again until you get a thick, dry paste.
7. Place the nut mix into the pan with the panko and soaked flaxseed, season well and give it a good mix to make sure it’s all completely combined.
8. Grab the Bundt tin and put the mixture in, making sure to pack it firmly into the tins and smooth it over. Bake uncovered for one hour until it’s dark golden brown and beginning to shrink away from the edge of the Bundt tin.
9. Leave to rest for 10 mins before inverting onto a serving plate and brushing over with warmed cranberry sauce to glace, and add some cranberries and herbs for decorating if you wish!
10. Enjoy!