Easy Nut Roast

Ingredients:

• 170 g (~6 oz) carrot (1 large or 2 small), grated
• 185 g (~6 1/2 oz) mushrooms, finely chopped
• 1 red onion, finely chopped
• 120 g (~1 cup) cashew nuts, roughly chopped
• 120 g (~3/4 cup) peanuts, roughly chopped
• 50 g (~1/3 cup) dried cranberries (optional), chopped
• 2 sprigs fresh sage, finely chopped
• 100 g (~1 cup) rolled oats
• 100 g mature cheddar cheese, grated (~1 cup)
• 400 g tin lentils, drained (265 g or ~1 cup when drained)
• 1 tsp minced garlic
• 1 tsp dried oregano or thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 3 eggs

Instructions:

1. Prepare the Vegetables and Nuts
   Grate the carrots (no need to peel if you prefer), then finely chop the mushrooms and red onion. Roughly chop the cashew nuts and peanuts, leaving some larger pieces for added texture. If using, chop the dried cranberries into smaller pieces. Finely chop the sage, removing any woody stems.

2. Preheat the Oven
   Heat the oven to 180°C (350°F / Gas Mark 4). Line a 9 x 5-inch loaf tin with non-stick baking paper and lightly spray it with oil.

3. Mix the Ingredients
   In a large mixing bowl, combine the grated carrot, chopped mushrooms, onion, nuts, cranberries (if using), sage, oats, grated cheddar cheese, drained lentils, minced garlic, dried herbs, salt, and pepper. Mix everything thoroughly, ensuring that all ingredients are evenly distributed.

4. Add the Eggs
   Once the dry ingredients are well mixed, add the eggs. Continue to mash and mix thoroughly, using your hands if necessary to ensure the mixture is well combined.

5. Shape and Bake the Nut Roast
   Spoon the mixture into the prepared loaf tin, pressing it down firmly to compact the ingredients and ensure an even shape. Level the top of the loaf to prevent it from becoming too heaped. Place the tin in the center of the oven.

6. Roast
   Bake for up to an hour, or until the nut roast is firm and golden brown on top. Keep an eye on it, as oven times can vary. The roast is done when it is firm to the touch and the top is golden.

7. Serve
   Carefully turn the nut roast out of the tin. If needed, loosen the edges with a knife. Slice and serve warm.