Lentil and cashew loaf with sliced aubergine

Method

1. Caramelise an onion, add garlic to taste

2. Bung in about 250g of unsalted cashews for last couple of minutes (I whack mine with a rolling pin to smash them up a bit first)

3. Slice aubergines lengthways, brush with coconut/olive oil, and roast for twenty minutes turning halfway

4. Add about 300/350g of lentils that you've boiled till cooked, but not too mushy.

5. Drain lentils, mix everything together and add a slice of stale bread or breadcrumbs

6. I usually leave a slice out overnight, so it goes hard.

7. Add a couple of tablespoons of the marigold vegan or vegetarian stock

8. Put in a greased loaf tin or whatever, and add the aubergines on top

9. Brush a wee bit of oil on top, cook for 30 mins at 200C

10. If the top is getting burnt, cover with foil

11. I usually make three at a time and freeze the others. It's gorgeous hot or cold