Black garlic and clementine nut roast

Method

1. Roughly chop the onion, celery, carrot and garlic, then whizz in a food processor until finely chopped (you could finely chop by hand if you prefer). Put 1 tbsp oil in a large frying pan over a medium heat and, once hot, add the chopped vegetables with a pinch of salt and cook for 8 minutes. Chop the mushrooms finely (in a food processor or by hand), then add those with the rest of the oil. Cook for 5 minutes more, then season again with a little salt.
2. Stir the black garlic paste into the vegetables, then add the lentils, chestnuts, mixed nuts, cranberries and breadcrumbs. Finely grate in the zest of both clementines, then add the juice of 1 (reserve the other zested clementine for the gravy). Pour in the stock and simmer until the liquid has all been absorbed.
3. Meanwhile, line the loaf tin with baking paper and heat the oven to 170ºC fan/gas 5. Remove the nut roast mix from the heat and stir in the nutmeg, herbs and eggs, seasoning well with salt and pepper. Pour the mixture into the loaf tin and smooth the top, then bake for 40-45 minutes until crisp and browned.
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4. Meanwhile, make the gravy. Add a dash of oil to a small frying pan and fry the red onion for 5 minutes over a medium heat. Squeeze the juice of the reserved zested clementine into the pan and add the vinegar, sugar and thyme. Leave to bubble and reduce for a few minutes, then pour in the stock and reduce for 8 10 minutes or until thickened to a gravy-like consistency. Segment the final clementine by slicing off the peel, then cutting out each segment, avoiding the white pithy membrane between each piece. Taste and season the gravy with salt and pepper, then add the clementine segments and serve hot with the sliced nut roast.