Preheat the oven to 175° C / 345° F (no fan) and spread the nuts on a baking tray. Roast in a hot oven for about 8-10 minutes. Once roasted and cooled a little, rub hazelnuts between your fingers to slip their skins off. Chop brazil nuts into 3 and pecans into 2 bits, leave hazelnuts whole. Set aside.

Increase the oven to 210° C / 410° F. Cut peeled celeriac into 1.5 cm / 0.6" dice, coat it in 1 tbsp of olive oil, season and sprinkle with 1 tsp of smoked paprika. Bake for 30 minutes, flipping the pieces once at a half way point.

Pre-heat a heavy base pan, add about 2 tbsp of olive oil and finely diced shallot and a good pinch of salt. Fry until almost translucent, add diced garlic and chopped herbs, season. Fry until both are translucent and fragrant.

Empty the pan, now pan-fry finely chopped mushrooms in two batches - no need for oil - until they turn brown and all of the excess moisture cooks out. Season.

Dilute miso paste in 4 tbsp / ¼ cup of water, add balsamic.

Place roasted celeriac, nuts, shallot-mushroom mixture, drained lentils, dried cranberries, breadcrumbs and psyllium husk powder in a mixing bowl. Stir well, then stir in the miso-balsamic mixture.

Sit the mixture on the counter for 30 minutes, then transfer to a really well greased, non-stick, 2lb cake tin. Compress the mixture well and bake for about 60 minutes - cover the top with a piece of kitchen foil after 30 minutes so that it doesn't brown too fast.

Allow the nut roast to settle for a bit for neater slices. Use a serrated knife to cut. Serve with usual trimmings and I served this gravy alongside.