Candied carrot cashew loaf

Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Peel the carrots, then cut in half lengthways and transfer to a baking tray. Toss with 1 tbsp each of olive oil and maple syrup. Season and roast for 25-30 mins, turning halfway, until tender and lightly caramelised. Set aside to cool.

• step 2

  Meanwhile, oil and line the base and sides of a 900g loaf tin with baking parchment. Heat 1 tbsp oil in a non-stick frying pan, then cook the onions for 8-10 mins until softened and lightly caramelised. Stir in the garlic and rosemary and cook for a further 2 mins. Set aside.

• step 3

  Put the cashews and walnuts in a food processor and pulse until roughly broken down. Drain and rinse the lentils, then add to the food processor and pulse until combined but still slightly chunky. The mixture should come together when pressed, rather than crumbling apart. Tip into the onion mixture with the mustard, 1 tsp salt, the dried cranberries and plenty of black pepper. Stir well to combine.

• step 4

  Put the candied carrots in the base of the prepared loaf tin so they sit in one compact layer, flat side-down, trimming to fit as necessary. Chop up any trimmings or leftover carrots and stir through the filling. Pack the lentil filling into the tin and level the top. Cover with foil and bake for 50 mins. Uncover and bake for a final 5 mins until the top is crispy and set. Remove from the oven and rest in the tin for 15-20 mins. Turn out onto a board, brush the carrots with an extra tsp of maple syrup and sprinkle over extra rosemary to garnish. Cut into slices to serve.