Nadiya Hussain served up a tasty nut roast with roasted tomato sauce on Sunday Brunch.

The ingredients are: 20g unsalted butter, 3 garlic cloves, peeled and crushed, 1 small onion, chopped, 2 tbsp tomato purée, 200g button mushrooms, chopped, 1 yellow pepper, chopped, 1 large carrot, peeled and grated, 1 tsp salt, 1 tsp paprika, 150g red split lentils, 400ml vegetable stock, 100g fine breadcrumbs (dried or fresh), 150g mixed unsalted nuts, coarsely chopped, 3 large eggs, lightly beaten, 100g mature Cheddar cheese and grated handful of finely chopped coriander, about 3 tbsp.

The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure, available from Amazon now.