Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 100 g pecan nut halves
- 100 g blanched hazelnuts
- 300 g carrots, diced (1 cm)
- 300 g parsnips, peeled, diced (1 cm)
- 200 g butternut squash, peeled, diced (1 cm)
- 2 Tbsp olive oil, plus 30 g and extra for frying
- 180 g cooked, peeled chestnuts
- 80 g bread, torn in pieces
- 100 g Cheddar cheese, cut in pieces (2 cm)
- 3 garlic cloves
- 3 sprigs fresh rosemary, leaves only
- 16 fresh sage leaves
- 200 g red onions, quartered
- 240 g tinned chickpeas, rinsed, drained, retaining tin (1 x 400 g tin, see tip)
- 240 g tinned lentils, rinsed, drained (1 x 400 g tin)
- 2 medium eggs
- 1 tsp dried thyme
- 1 ½ tsp fine sea salt, plus extra to taste
- ¼ tsp ground black pepper, plus extra to taste
- 120 g dried cranberries
- 3 Tbsp maple syrup
- Nutrition
- per 1 portion
- Calories
- 2159 kJ / 518 kcal
- Protein
- 16 g
- Carbohydrates
- 39 g
- Fat
- 31 g
- Saturated Fat
- 6 g
- Sodium
- 584 mg
Alternative recipes
Show allCauliflower Cheese
50 min
Allergen-friendly Roasted Butternut Squash and Black Bean Chilli
45 min
Vegan Paella with Smoked Tofu
25 Min
Vegan Chickpea and Mushroom Stew
30 min
Sweet and Sticky Red Cabbage and Sweet Potato Salad
40 min
Potato Pancakes
45 min
Indian vegetable curry
50 min
Cashew Cheese Pasta with Broccoli
40 min
Creamy Mushroom Truffle Soup
50 min
Cape Malay Vegetable Curry
35 min
Aubergine Parmigiana - Parmigiana di melanzane
1h
Indian-spiced Roast Butternut and Chickpea Curry
45 min