Cover the red lentils with boiling water and soak for 1 hour. Drain thoroughly.

Soak the walnuts in boiling water for 1 hour. Drain thoroughly.

Add the pearl barley to a pan with 300ml vegan beef stock or vegetable stock. Cover with a lid and bring to a simmer, cook for 25-30 minutes or until all the stock is absorbed and the pearl barley is tender but still slightly chewy. Add a small splash of water if needed.

Heat the oven to 220°C (430°F). Place the mushrooms on a baking tray, drizzle with olive oil and season with salt and pepper. Roast whole for 20–25 minutes, until they have released much of their moisture and are deeply browned. Allow to cool slightly.

Meanwhile, heat 1 tbsp olive oil in a frying pan over medium heat. Cook the onions for 12-15 minutes until soft and golden. Add the garlic and cook for 1 minute more. Stir in the marmite, fennel, sage, thyme, smoked paprika and cook for 30 seconds. Deglaze with balsamic vinegar and remove from the heat.

Add the drained red lentils to a food processor and blend into a thick paste then transfer to a large bowl.

Add the cooked pearl barley and walnuts to the food processor and pulse until you have a coarse mix with some texture remaining and transfer to the large bowl.

Add the onion mixture and potato starch, then mix thoroughly until evenly combined.

Leave the mixture to rest for 20–30 minutes so the potato starch can fully hydrate.

Fry a small portion of the mix as a taste and texture test. Adjust seasoning and/or add more starch if needed.

Divide into 8–10 sausage-sized portions and shape tightly using lightly damp hands.

For the glaze, whisk together the Marmite, miso, maple syrup, olive oil and hot water until smooth.

Brush the sausages with the glaze. If not coating in rice paper leave to firm up in the fridge for 30-60 mins before cooking.

Optional rice paper wrapping: Fill a shallow dish with lukewarm water. Dip one rice paper wrapper into the water for 2–5 seconds, then allow water to drip off and place onto a chopping board. Place a glazed sausage near one edge of the wrapper and roll tightly, folding in the sides as you go. Repeat with the remaining sausages. Brush the wrapped sausages with another layer of glaze before cooking.

Airfryer: Cook at 190°C (375°F) for 5–6 minutes. Brush with more glaze. Return to the air fryer and cook for a further 8–10 minutes, or until browned and crisp.

Oven: Place on a lined baking tray. Bake at 200°C fan / 220°C conventional (400°F fan / 425°F conventional) for 15 minutes. Brush with more glaze. Bake for a further 10–15 minutes until deeply browned and slightly crisp on the outside.

Frying Pan: Heat 1–2 tbsp oil in a non-stick frying pan over medium heat. Cook the sausages for 12–15 minutes, turning regularly until evenly browned on all sides. Brush with additional glaze during the final few minutes of cooking.