Vegetarian Christmas Roast - cooking recipe

Ingredients

For the Roast
1 large onion, thinly sliced
8 ounces dark brown lentils
4 ounces brazil nuts, shelled and finely chopped
4 ounces walnuts, shelled and finely chopped
4 ounces hazelnuts, shelled and finely chopped
2 tablespoons chopped thyme
2 tablespoons chopped parsley
1 teaspoon chopped rosemary
4 tablespoons dry red wine
salt & fresh ground pepper
1 tablespoon chopped savory
1 bay leaf
For the stuffing
4 ounces whole wheat breadcrumbs
6 sage leaves, chopped
5 tablespoons dry red wine
4 tablespoons olive oil
1 onion, sliced and chopped
salt & fresh ground pepper
For the Topping
3 ounces whole wheat breadcrumbs
4 tablespoons olive oil
2 tablespoons sesame seeds

Preparation

Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened.
Remove the bayleaf then drain and mash the onion and lentils.
Add the nuts to the lentil puree then stir in the herbs, wine and seasoning.
For the stuffing gently cook the onion in the oil until the onions soften.
Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine.
Take a flat ovenproof dish and spread half the lentil and nut mixture over the base.
spread the stuffing mixture over it then cover with the remaining lentil mixture.
Shape the whole to resemble an oblong loaf with the stuffing completely inside.
Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast.
Bake in pre-heated oven at 400f for about 45 minutes or until the topping mixture is brown and crispy.