Lentil, Hazelnut and Herb Terrine

Combine the ground flaxseed with the cold water in a small bowl and whisk well. Finely dice the onion, celery, and carrot; mince the garlic; chop the hazelnuts; and strip and chop all herbs. Measure out all spices, tomato purée, soy sauce, and balsamic vinegar.

Let the flaxseed mixture rest for 15 minutes until thick and gel-like.

Place the lentils in a saucepan, cover with cold water by 5 cm, and bring to a boil, then reduce to a steady simmer and cook for 20–22 minutes until just tender but holding their shape. Drain and spread on a tray to steam-dry for 5 minutes.

Meanwhile, spread the chopped hazelnuts in a dry frying pan over medium heat and toast, stirring frequently, for 5–7 minutes until deep golden brown and fragrant. Transfer immediately to a plate to cool.

Heat the olive oil in a large frying pan over medium heat until shimmering, then add the onion, celery, and carrot and cook for 8–10 minutes, stirring occasionally, until softened and beginning to colour at the edges.

Add the garlic, smoked paprika, cumin, coriander, and cayenne. Cook for 2 minutes, stirring constantly, until fragrant and the spices deepen in colour.

Stir in the tomato purée, soy sauce, and balsamic vinegar and cook for a further 2 minutes until slightly reduced and jammy. Remove from the heat and allow to cool for 10 minutes.

Preheat the oven to 180°C (160°C fan). Lightly grease a 900 g loaf tin with olive oil and line with baking parchment, leaving an overhang on the long sides.

Transfer two-thirds of the cooked lentils to a food processor and pulse 8–10 times until roughly broken down but still textured — do not purée. Tip into a large mixing bowl with the remaining whole lentils.

Fold the cooked vegetable mixture, toasted hazelnuts, flaxseed gel, parsley, tarragon, thyme, salt, and black pepper through the lentil mixture until thoroughly combined.

Press the mixture firmly and evenly into the prepared tin, smoothing the top with the back of a damp spoon. Fold the parchment overhang over the surface.

Bake for about 40 minutes until the terrine is firm to the touch in the centre and the edges have pulled slightly away from the tin sides. Remove from the oven and leave to cool in the tin for 20 minutes.

Refrigerate the terrine in its tin for a minimum of 4 hours, or overnight, until completely set and cold.

Lift the terrine from the tin using the parchment overhang and slice with a sharp, serrated knife. Serve at room temperature with cornichons, Dijon mustard, and toasted sourdough. Refrigerated and tightly wrapped, it keeps for up to 4 days.