NUT ROAST RECIPE

4 shallots, 2 sticks celery, 200g mushrooms, 2 garlic cloves, 90g fine almonds, 90g hazel nuts, 30g dried cranberries, 150g gruyere, 300g green lentils, 60g breadcrumbs, chilli flakes, 1 tsp dried sage, 3 eggs…… then 1tbsp caster sugar and 200g fresh cranberries cooked for 2 minutes and then put in the bottom of the loaf tin before the rest. Cook 45mins at 160C – then rest for 10 minutes and turn out upside down.