Simon Rimmer served up a tasty Christmas nut roast with red wine gravy on Steph’s Packed Lunch.

The ingredients are: 300g cooked red lentils, mashed, 25g Dijon mustard, 100g ground almonds, 30ml soy sauce, 30g marmite, let down with 30ml water, 100g fresh breadcrumbs, 1 tbsp dried cranberries, 1tsp each of dried thyme, nutmeg, tarragon and basil, 100g celery, finely chopped, Handful parsley, finely chopped, 225g cashews, chopped, 700g pecans, chopped, 200g brown cap mushrooms, finely chopped and cooked, 1 onion, peeled, sliced and cooked until caramelised, 25ml tabasco sauce, Sunflower oil and polenta, to line the tin.

For the gravy: 2 tbsp vegetable oil, 2 onions, peeled and sliced, 3 cloves garlic, peeled and chopped, Few sprigs thyme, 1 bay, 1 tbsp tomato puree, 1 tbsp plain flour, 1 tsp caster sugar, 1 bottle red wine, 150ml port, 600ml strong vegetable stock and 30g Flora vegan butter, must be block form.

To serve: Roast potatoes and Seasonal vegetables.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.