Centrepiece Christmas tree nut roast made with lentils, vegetables and chia seeds.
1 x 200g pack Mixed Nuts
40g Pine Nuts
1 x Onion
1 x Red Pointed Pepper
2 x cloves Garlic
100g Sourdough Bread, sliced
1 x 390g Green Lentils in Water
2 x sticks Celery
130g Carrot, grated
75g Smooth Peanut Butter
25g Tomato Purée
100ml Almond Drink
30ml Soy Sauce
3 tsp Chia Seeds
20ml warm Water
30ml Rapeseed Oil
1 tsp Paprika
Sea Salt
Black Pepper
Cranberries, to garnish
1 x 160mm fluted non-stick brioche tin
1 x 100mm fluted non-stick brioche tin
1 x 80mm fluted brioche tin
Line the bottom of each tin with a small round of non-stick baking parchment and oil the sides.
Soak the chia seeds in the warm water for 5 minutes.
Peel the onion, halve and finely chop.
Peel and mince the garlic.
Wipe the celery and chop finely.
Cut the red pepper in half lengthways and remove any white pith and seeds, then chop finely.
In a large frying pan, sauté the onion, red pepper, garlic and celery in the oil for 8 minutes on a low heat, then add the almond milk, soy sauce, peanut butter, tomato purée and soaked chia seeds – heat through on a low heat to melt the peanut butter and tomato purée.
Break up the bread and put into a food processor, along with the mixed nuts and pine nuts and process until finely chopped.
Put the onion mixture in a large bowl along with the chopped nuts, season with some salt and pepper and mix well.
Drain the lentils well and add to the bowl, along with the grated carrot.
Season with the paprika and salt and pepper.
Pour into your prepared tins.
Bake the 80mm tin for 25 minutes, bake the 100mm tin for 35 minutes and the 160mm tin for 50 minutes.
Loosely cover the big tin halfway through the cooking time to prevent it getting too brown.
Allow to cool slightly before removing from the tins.
Then, make a tree by stacking them.
Decorate with some rosemary, cranberries and sage.
