Ingredients

Ingredients For the filling

• drizzle olive oil

• 4 leeks, finely sliced

• 4 rosemary sprigs, picked

• 6 thyme sprigs, roughly chopped

• 3 garlic cloves, finely chopped

• 250g/9oz chestnut mushrooms, finely chopped

• 5 sage leaves, roughly chopped

• 600g/1lb 5oz mixed nuts (e.g. pecans, cashews and hazelnuts)

• 150g/5½oz Gruyère, grated

• 3 free-range eggs

• 150g/5½oz dried cranberries

• 125g/4½oz frozen cranberries

For the pastry:

• 100ml/3½fl oz water

• 80g/2¾oz butter

• 125g/4½oz plain flour, plus extra for rolling out the pastry

• 150g/5½oz wholemeal flour

• pinch salt

• 1 free-range egg, plus 1 free-range egg, beaten, to glaze

For the gravy

• 2 tbsp butter

• 1 tsp tomato purée

• 1 tsp yeast extract

• 1 tbsp plain flour

• few rosemary sprigs

• 500ml/18fl oz vegetable stock

• pinch brown sugar

• salt and freshly ground black pepper

Description

Although This Is A Veggie Roast, This Truly Is A Meal Fit For A King. I Admit This Is Not The Shortest Of Recipes, But It Is Really Satisfying To Make...

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