Preheat the oven to 350°F/180°C. Line a 1.5 litre/2lbs/9x5-inch loaf pan with baking parchment paper.

Quarter the onion and chop the celery into a few smaller pieces.

Add them to the food processor along with the nuts and pulse to chop it all finely. Pour it into a bowl.

Add the mushrooms to the food processor (no need to clean it first) and pulse a few times to chop finely.

Heat the oil in a large frying pan over a medium heat, then stir in the chopped nuts mixture and mushrooms, and cook for 7 minutes, stirring often.

Stir in the minced garlic, paprika, oregano, thyme, and sage and cook for a further minute.

Stir in the vegetable stock, lentils and tomato puree and bring to the boil. Reduce the heat to low, cover with a lid, and simmer for 20 minutes or until the liquid is absorbed and the lentils are soft - be sure to stir it often so it doesn’t scorch on the bottom of the pan. TIP: If necessary, add a little more water to ensure the lentils are soft.

Pour the mixture into a large mixing bowl and allow to cool slightly.

When the mixture is cool, stir in the beaten eggs, breadcrumbs, cheese, salt and pepper, and mix well. It should be a thick paste.

Spoon the mixture into the prepared loaf pan and spread it evenly to the edges and press it down gently.

Cover the pan with foil, place in the oven and bake for 45 minutes. Remove the foil and bake for a further 15 minutes or until set.

Allow the nut roast to cool in the pan for at least 15 minutes before turning it out and slicing.