Ultimate Sweet Potato and Mushroom Nut Roast

Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Pop them onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

While they roast, halve the cabbage (see ingredients), cut out and discard the tough core, then finely slice.

Heat a drizzle of oil in a large saucepan on medium heat. Add the cabbage and cook, stirring frequently, until it starts to soften, 3-4 mins. Add the water for the cabbage (see pantry for amount), then lower the heat and simmer until tender, 20-25 mins.

While the cabbage simmers, heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the mushrooms and season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.

Stir in the garlic and dried rosemary. Cook until fragrant, 1 min.

Once cooked, transfer to the bowl of cheese and nuts - keep the pan, you'll use it again.

Pop a small saucepan on medium-high heat and add the butter (see pantry for amount). Melt gently, then stir in the flour (see pantry for amount). 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), then stir in the vegetable stock paste and 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, 15-20 mins.

Once the sweet potato is cooked, add it to the bowl with the cheese, nuts and mushrooms. Using the back of a fork, roughly mash some of the sweet potato, leaving other chunks whole.

Add the breadcrumbs and soaked porcini mushrooms (including their liquid) to the bowl. Season with salt and pepper, then mix well.

Transfer the nut roast mixture to an appropriately sized and lightly oiled baking dish. Use the back of a spoon to press the mixture into the dish. Drizzle with a little oil and bake on the top shelf of your oven until golden, 15-20 mins.

Once the cabbage is cooked, stir through the redcurrant jelly, season with salt and remove from the heat.