Soak the lentils overnight in plenty of water. Give them a good rinse, then just cover with fresh clean water. Bring to the boil, add the bay leaf and simmer covered for about ½ an hour until soft and the liquid has been absorbed. If you've added too much water, you may need to drain it off as the mixture shouldn't be too wet.

Fry the onions and celery gently for about ten minutes, then add the garlic and continue frying until the onions are soft and translucent.

Remove the bay leaf from the lentils and mix in the onions and celery together with the remaining ingredients.

Pack half the mixture into a 2lb silicone loaf tin or tin lined with baking paper. Tamp it down ad level it with the back of a spoon.

Scatter the stuffing mixture over the top, then spoon in the remaining lentil mixture, pressing down to compact and create a smooth surface.

Bake in the middle or bottom of a hot oven for about 40 minutes. 180℃ (350℉, Gas 4) to 200℃ (400℉, Gas 6) is about right; it will depend on what else you have in there.

Fry the onions gently in the oil for 10-15 minutes until soft and translucent. This can be done at the same time as frying the onions for the nut roast - if you don't mind a bit of celery and garlic in the mix too. At least you can use the same pan

Add the sage and breadcrumbs and fry for a further 2-3 minutes.

Stir in the salt and pepper

Toast the brewers or nutritional yeast and flour in a medium pan over moderate heat for 3-4 minutes.

Add the garlic and stir.

Slowly add the stock and wine whisking as you go to avoid any lumps. Keep whisking until the mixture has thickened and is lump free. You may want to add more stock at this stage, depending on how thick you like your gravy.

Add the remaining ingredients and simmer for five minutes or so, stirring occasionally until the flour is cooked out.