Pumpkin, Chestnut and Lentil Cake

• large butternut↗1
• sunflower oil↗3 tbsp tbsp

  plus extra for greasing

• onion↗3

  chopped

• sage↗15g pack of g

  12 leaves reserved, rest finely chopped

• rosemary↗2sprigs

  leaves stripped and chopped, plus a few springs to serve

• garlic cloves↗3

  crushed

• ground mace1 tsp tsp
• ground chia seeds↗2 tbsp tbsp

  or linseeds (flaxseeds)

• chestnut↗2 x 200g packs cooked g
• brown lentils↗2 x 400g cans g

  rinsed and drained

• wholemeal vegan breadcrumbs↗200g g
• rapeseed oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

   First, use a vegetable peeler to peel the pumpkin and preheat the oven to 200 °C/180 °C fan/gas 6. Then, with a large sharp knife, cut several 1 cm thick ring slices from the wider end and a few small solid slices from the top end. Set the rings aside and dice the remaining flesh into 1–2 cm cubes. Toss the cubes with 1 tbsp sunflower oil on a parchment‑lined tray and roast for 20–30 minutes until soft and golden.

2. 2

   Meanwhile, prepare the mould. This will form the top of your cake, so take your time to make it impressive! Line the bottom of a deep 25 cm round tin with parchment paper. Grease the new bottom and sides with oil, then begin arranging the rings on the base. Try to fit as many as possible, overlapping slightly like Olympic rings. Pack the flat ones tightly, then place the overlapping ones on top, trimming pumpkin pieces so they also lie flat. Put any leftover scraps into a microwave‑safe bowl with a splash of water, cover with film and microwave on high in 2‑minute intervals until soft, about 5–6 minutes.

3. 3

   In a separate pan, soften the onion in the remaining 2 tbsp sunflower oil over very low heat so it doesn’t brown. Add the chopped sage, half the rosemary, as well as garlic and ground mace, and cook a few minutes until fragrant. Mix the ground chia seeds (or linseeds) with 4 tbsp water and set aside with the cooled onion until it becomes sticky.

4. 4

   Meanwhile, coarsely chop half of the chestnuts, leaving them in large pieces. Place the other half in a food processor with half the brown lentils, the microwaved pumpkin and one‑third of the roasted pumpkin. Pulse to a purée. Transfer to a large bowl with the softened onion, wholemeal vegan breadcrumbs, the ground seed mixture and 1 tsp salt. Knead well to combine, then gently fold in the chopped chestnuts, followed by the whole lentils and finally the remaining roasted pumpkin cubes. Press this mixture around and over the pumpkin rings in the prepared tin. Smooth the top, ensure the mixture is tightly packed, then cover with foil. The cake can be chilled for up to 24 hours before further processing.

5. 5

   For baking, preheat the oven to 180 °C/160 °C fan/gas 4. Place the foil‑covered cake on the middle rack and bake for 1 hour.

6. 6

   For serving, heat the rapeseed oil in a small pan and sizzle the reserved sage leaves with the remaining rosemary sprigs for about a minute. Carefully lift the sides of the cake with a round knife, place a plate on top and gently invert to release the cake. Drizzle the sizzled sage and rosemary leaves and herby oil over it, and serve at the table, cutting into portions for everyone.