Lentil Nut Roast and Proper Roast Potatoes

Meanwhile, halve and peel the red onions. Chop half the onions and all the mushrooms into 1 cm sized chunks. Thinly slice the remaining red onion, coarsely grate the normal carrot and grate the cheddar. Roughly chop the walnuts and set aside. Drain and rinse the lentils in a sieve. Heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the chopped onion, mushroom and grated carrot to the pan and cook stirring frequently until softened, 7-8 mins. Once soft, add the lentils, panko breadcrumbs and veg stock powder.

Mash the mixture until you get a mixture that binds together. Chop the walnuts and add to the pan along with the grated cheddar. Mix well and shape into a log and place on baking tray lined with baking paper. Tip: Wet your hands before shaping to avoid sticking. Bake on the middle of your oven until firm in the middle, 35-40 mins.

Meanwhile, take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast the potatoes on the top shelf of your oven for 35-40 mins, turn halfway through.

When everything has 30 mins left, pop the chantenay carrots onto a baking tray and drizzle with oil. Season with salt and pepper and mix well, lay in a single layer and bake on the middle shelf of your oven until tender and starting to turn golden, 25-30 mins. Half way through, add the broccoli and pop back into the oven for the remaining time. While everything is cooking, heat a drizzle of oil in a small frying pan on a medium high heat. When hot, add the sliced red onion and balsamic vinegar and cook stirring frequently until soft, 4-5 mins.