EASY to make and delicious hot or cold, nut roast is the classic main course for a veggie roast.

Ingredients: 200g red lentils, 1 onion, finely sliced, 50g sun-dried tomatoes (oil reserved) drained and chopped, 2 cloves garlic, crushed, 50g dried apricots, chopped, 200g mixed nuts, chopped, 50g mixed seeds, 1½ tsp dried mixed herbs, 1 tsp soy sauce, 1 carrot, grated, 1 tsp turmeric powder, salt and pepper

Method: Preheat the oven to 180°C/gas mark 4. Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve. While the lentils cook, heat a little of the sun-dried tomato oil in your largest frying pan and gently fry the onion for 5 minutes. Add all the other ingredients, except the seasoning, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste. Line a loaf tin with non-stick baking paper and spoon in the mixture. Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.

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