Easy nut roast

Ingredients

• butter, for greasing and frying
• 2 tbsp oil
• 1 onion, chopped
• 3 garlic cloves, grated
• 1 tsp finely chopped rosemary (or ½ tsp dried rosemary)
• 300g/10½oz flat or portabello mushrooms, roughly chopped
• 300g10½oz mixed nuts
• 75g/2½oz emmental, grated
• 50g/1¾oz vegetarian Parmesan-style cheese, grated
• 125g/4½oz cooked mixed grains, (quinoa, wheatberries, barley, etc., from a vacuum pack)
• 125g/4½oz cooked Puy lentils (tinned or vacuum packed is fine)
• small bunch thyme, leaves picked
• small bunch sage, leaves chopped, plus extra whole leaves for garnish
• 75g/2½oz soft breadcrumbs, plus extra for garnish
• 40g/1½oz pine nuts (optional)
• 100g/3½oz dried apricots, chopped
• 1 unwaxed lemon, finely grated zest only
• 6 large eggs, beaten
• 100ml/3½fl oz white wine
• 2 tbsp soy sauce
• 2 leeks, thinly sliced
• salt and freshly ground black pepper, to taste

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