Methods

1. Preheat the oven to 180°C.

2. Start by making the nut roast. Mix the milled flaxseed in a small bowl and leave to sit for 5-10 minutes until it expands and turns gluey. Put to one side ready for later.

3. Crush the garlic and add to a big pan with some olive oil, and fry until the garlic starts to golden. Finely chop all the veg and apricots, add to the pan and cook for a few minutes. Once they have softened add all the herbs and after about 10 minutes of frying take off the heat and put to one side.

4. Add the almonds to a food processor and blend until they’re crumbled down but not so much that it turns into a flour; you want the pieces of nuts to still be a bit chunky, about pine nut size. Best to use the pulse setting on the processor to make sure they remain chunky.

5. Combine the cooked vegetables, super seed mix, nuts, flour and flax together and mix well. Place in a lined loaf tin and push down/compress into the tin well (you may want to use a masher for this!). Place in the oven and bake for 40-50 minutes on the middle shelf.

6. Once the roast is done, remove it from the oven and leave it to bind for about 20 minutes before slicing and serving, with a thick spread of cranberry sauce if it’s Christmas!