butternut,chestnut and lentil cake
*Allergens in bold
£6 per person, 6 portions
This stunning cake is a modern take on the classic nut roast, and the ideal vegan centrepiece. It works great with by all the usual trimmings.
Butternut Squash, Sunflower Oil, Onion, Sage, Rosemary, Garlic, Mace, Linseed, Chestnut, Brown Lentil
Preheat your oven to 180 degrees celsius. Place the cake into a baking parchment lined roasting tin. Once up to temperature, cover with foil and place in the oven for 1 hour.
Prior to serving finely chop the rosemary and sage and fry in some olive oil. Drizzle over the top of your cake prior to serving.
Keep refrigerated. Do not freeze. Use by date on package.