Cerys on 6

Serves: 10

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
250ml vegetable stock
5 tablespoons dried red lentils
2 tablespoons canned kidney beans, mashed
3 tablespoons finely ground peanuts
2 tablespoons finely ground hazelnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 1/2 teaspoons mixed spice
1 egg, beaten
250g steel cut oats

Heat the vegetable oil in a saucepan over medium heat and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms and continue cooking for 5 minutes.
Stir in the stock, lentils, kidney beans, peanuts, hazelnuts, soy sauce and lemon juice. Season with thyme, rosemary, cayenne pepper and mixed spice. Bring to the boil, reduce heat to low and simmer 10 minutes. Stir in oats, cover and simmer 20 minutes.
Preheat oven to 190 C / Gas mark 5. Lightly grease a 23x13cm loaf tin.
Stir the egg into the saucepan. Transfer the mixture to the prepared loaf tin. Bake 30 minutes until firm.