Mushroom and Lentil Nut Loaf with Cranberry Sauce

125g red lentils

250g mixed nuts (eg, cashews and peanuts)

1 large carrot, roughly chopped

1 large red onion, quartered

1 garlic clove

3 celery sticks, roughly chopped

75g chestnut mushrooms

75g butter

75g shiitake mushrooms, halved

2 tomatoes, chopped

3 slices wholemeal breadcrumbs

1 tbsp mushroom ketchup

2 tbsp sun-dried tomato paste

6 tbsp mixed fresh herbs (eg basil, thyme and parsley)

1 medium egg, beaten

seasoning

For the cranberry sauce

2 tbsp olive oil

2 red onions, sliced

1 red chilli, deseeded and finely chopped

1 garlic clove, crushed

125g cranberries

125g caster sugar

225ml red wine

150ml vegetable stock

1tbsp vegetarian Worcester sauce (I use mushroom ketchup here)

Preheat the oven to 190C/375F/Gas5. Lightly oil and line the base and sides of a 900g loaf tin with greaseproof paper. Place the lentils in a bowl and cover with cold water. Place the nuts, carrot, red onion, garlic celery and chestnut mushrooms in a food processor and process until roughly chopped. Melt the butter in a large frying pan and fry the shiitake mushrooms for 2-3 minutes. Add the nut mixture and cook for 4-5 minutes, stirring, until softened slightly. Stir in the tomatoes, breadcrumbs, ketchup and tomato paste and cook for 1-2 minutes.
Remove from the heat and add the herbs, beaten egg and seasoning. Drain the lentils and add to the mixture. Season well. Spoon the mixture into the prepared tin and level the surface. Bake for 1 hour, covering with buttered foil or greaseproof paper halfway through cooking, if necessary.
Meanwhile, make the sauce. Heat the oil in a frying pan and fry the onions, chilli, garlic and cranberries for 15minutes, stirring occasionally, until the cranberries pop. Stir in the sugar and wine and cook for 10 minutes, over a low heat, until almost all the liquid has been absorbed. Stir in the stock and Worcestershire sauce. Season to taste. Leave the nut loaf to stand in the tin for 10minutes before turning out. Peel off the lining paper and serve, cut into slices, with the warm cranberry sauce.