Name: Vegetarian roast
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2
Ingredients: 15g (½ oz) dried mushrooms (either porcini or mixed mushrooms); 50g (2oz) porridge oats; 100g (4oz) celery; 150g (6oz) carrots; ½ onion; 1 red pepper deseeded; ½ tsp dried mixed herbs; 50g (2oz) cooked chestnuts; 2 tbsp sun-dried tomato paste (or; standard tomato paste if that’s what; you have – the flavour won’t be quite; as rich so add a little extra smoked; paprika); 25g sun-dried tomatoes from a jar; drained; ½ tsp smoked paprika; 50g (2oz) plain flour; ½ tsp ground black pepper; 1 large egg; 150g (6oz) cherry tomatoes

Meal type: Main meal

Serves: 2

Preparation time: 20 minutes

Cooking time: 1 hour

Pre-heat the oven to 180°C/160°C fan, gas mark 4. Grease and line a 450g (1lb) loaf tin with a double layer of non-stick baking parchment.
Soak the mushrooms in 1 tbsp boiling water for 10 minutes. Meanwhile, place the oats in a food processor and blend until they form a coarse crumb.
Roughly chop all the vegetables, including the mushrooms, then add to the food processor with the herbs and chestnuts. Blend until quite finely chopped.
Turn the mixture into a bowl and add the remaining ingredients except the cherry tomatoes. Mix well then place in the baking tin, level the top and bake for 50 minutes-1 hour until just firm to the touch.
Leave the loaf to cool in the tin for 10 minutes, then turn out onto a serving plate. Place the cherry tomatoes into the oven for 5 minutes, then serve on top of the loaf.

Serve in slices, hot or cold, sliced with roast potatoes for a Sunday lunch, or with a green salad.

Energy 1941kJ 462kcal 23%

Carbs 64.4g -

Fibre 12g 40%

Fat 13.8g Medium 20%

Saturates 2.1g Low 11%

Sugar 15.2g Low 17%

Salt 0.5g Low 8%

% = an adult's reference intake

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Ingredients

15g (½ oz) dried mushrooms (either porcini or mixed mushrooms)

50g (2oz) porridge oats

100g (4oz) celery

150g (6oz) carrots

½ onion

1 red pepper, deseeded

½ tsp dried mixed herbs

50g (2oz) cooked chestnuts

2 tbsp sun-dried tomato paste (or standard tomato paste if that’s what you have – the flavour won’t be quite as rich so add a little extra smoked paprika)

25g sun-dried tomatoes from a jar, drained

½ tsp smoked paprika

50g (2oz) plain flour

½ tsp ground black pepper

1 large egg

150g (6oz) cherry tomatoes

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