Festive Parsnip, Lentil and Mushroom Nut Roast

Trim and halve the carrots lengthways (no need to peel), then pop them onto a large baking tray and drizzle with oil. Season with salt and pepper and set aside.

When ready, drain the potatoes in a colander and sprinkle on the flour for the potatoes (see pantry for amount). Shake to fluff them up, then carefully add them to the hot baking tray, gently turning in the oil.

Season the potatoes with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a medium saucepan on high heat. Once hot, add the sliced mushrooms and season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.

Once browned, lower the heat slightly. Add the grated parsnip and a knob of butter (if you have any). Fry until the parsnip has softened, 2-3 mins, then remove from the heat.

Stir in the lentils, pecans, almonds, breadcrumbs and cheese. Season with salt and pepper, then transfer to a deep ovenproof dish. Press down with the back of a spoon so it's level, then set aside. 

When the potatoes have 25 mins left, add the carrot tray to the bottom shelf of your oven and roast for 10 mins.

After 10 mins, add the broccoli to the same tray. Drizzle with oil and season with salt and pepper, then roast until tender, 15-20 mins. 

At the same time, put the nut roast on the middle shelf to roast for 15-20 mins.

Meanwhile, pop the (now empty) potato pan on medium-high heat. 

Melt in the butter, then stir in the flour for the gravy (see pantry for both amounts). Continue to stir until combined, you've made a roux! Cook, stirring, until the roux is a medium brown colour, 3-4 mins.

Gradually stir in the water for the gravy (see pantry for amount), stir in the red wine stock paste, then bring to the boil, stirring out any lumps that form.

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 12-15 mins.