1 medium carrot, peeled, grated
2 medium onions, grated
4 cloves garlic, chopped
2 x 400g cans beluga lentils, drained, rinsed (I used Ceres brand)
1 cup walnut pieces
1 cup ground almonds
1 cup rolled oats
3 eggs, size 7
4 teaspoons salt
1 teaspoon black pepper
3 tablespoons tomato paste
2 tablespoons vinegar (any type will do)
2 tablespoons maple syrup

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1.Put the carrot, onion, garlic and lentils into a food processor.
2.Pulse 4-5 times to create a coarse paste.
3.Add the walnuts, ground almonds and oats and pulse an additional 9-10 times until the walnuts are the size of a large match head. Avoid blending until smooth.
4.Turn the mix into a large bowl and add eggs, salt and pepper. Mix thoroughly to form a paste that loosely clumps together.
5.Line a 30cm x 7cm x 11cm baking tin with baking paper and spread the lentil mix in evenly.
6.Mix the tomato paste, vinegar and maple syrup in a small dish and spread over the lentil mix.
7.Bake in a preheated oven at 160°C for 50 minutes. Insert a skewer and check it removes cleanly.
8.Remove from the oven – it will still feel soft to the touch at this stage.
9.Allow to stand for 45 minutes and it will firm up as it cools.
10.Slice into 1cm-thick slices and place back into the oven for 3-4 minutes to return to a good eating temperature.
11.Serve with tomato chutney, buttered baby potatoes and beans.

Food styling, recipes & photography David Neville