Portobello Mushroom and Almond Nut Roast

Trim the carrots and halve lengthways. Trim the parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. Give your pan a shake to fluff up the potato. 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 45-50 mins, turn halfway through.

Fill and boil your kettle. Pop the stuffing mix in a medium bowl, then pour in the boiling water (see ingredients for amount). Stir together, then set aside. Meanwhile, Heat a large frying pan over medium heat (no oil!) Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Remove from the pan to a small bowl.

Pop your frying pan back on medium heat high heat and add a drizzle of olive oil and half the butter. Add the portobello mushrooms and stir fry until golden brown, 4-5 mins. Add the garlic, stir and cook for 1 minute. Add the mushrooms and flaked almonds to the stuffing. Mix together with a fork until combined, then pop into a baking dish and use a spoon to level over the top. Bake on the middle shelf of your oven until golden on top, 25-35 mins. At the same time, put the carrots and parsnips on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, then roast them on the middle or bottom shelf until tender, 25-35 mins.

Meanwhile, heat the remaining butter in a saucepan over medium heat, stir in the remaining flour and cook for a minute- you've made a roux! Gradually stir in the water (see ingredients for amount) and the red wine stock pot. Bring to the boil, stirring out any lumps that may form. Once boiling, lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins.