Vegetable and Lentil Terrine

Combine the ground flaxseed with the cold water in a small bowl and whisk well. Finely dice the red onion, mince the garlic, slice the courgettes lengthways, deseed and strip the peppers into strips, and thinly slice the mushrooms.

Leave the flaxseed mixture to gel for 15 minutes until thick and viscous.

Preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6. Toss the pepper strips and courgette ribbons in 1 tbsp olive oil, season with salt and pepper, and spread across two baking trays. Roast for 25–28 minutes until caramelised at the edges and tender.

While the vegetables roast, place the rinsed lentils in a saucepan with the hot vegetable stock and bring to a boil. Reduce to a steady simmer and cook for 20–23 minutes until tender but not mushy, then drain and spread on a tray to steam-dry for 5 minutes.

Warm 1 tbsp olive oil in a large frying pan over medium heat. Add the red onion and cook for 6–7 minutes, stirring occasionally, until completely softened and lightly golden.

Add the garlic, thyme, smoked paprika, and cumin to the pan and cook for 2–3 minutes, stirring constantly, until fragrant.

Stir in the tomato purée and balsamic vinegar and cook for 1–2 minutes until the purée darkens slightly, then remove from the heat.

Add the spinach to the residual heat in the pan and fold through until just wilted, about 1 minute. Season generously with salt and pepper.

Transfer two-thirds of the drained lentils to a food processor along with the flaxseed gel, onion-spinach mixture, and parsley. Pulse 8–10 times to a rough, cohesive paste — do not purée smooth. Fold in the remaining whole lentils by hand.

Line a 900 g loaf tin with two overlapping sheets of cling film, leaving a generous overhang. Brush the film lightly with the remaining 1 tbsp olive oil.

Spoon one-third of the lentil mixture into the base and press into an even layer. Lay all the courgette ribbons in a single overlapping layer on top, then arrange the sliced mushrooms evenly over the courgettes.

Spoon another third of the lentil mixture over the mushrooms and press gently. Lay all the roasted pepper strips in an even layer, alternating red and yellow. Top with the remaining lentil mixture and press firmly into the corners.

Fold the overhanging cling film over the top to seal. Place a second loaf tin or a piece of cardboard cut to fit directly on top and weigh it down with two 400 g tins.

Refrigerate under the weights for a minimum of 6 hours, or overnight, to allow the terrine to set firmly.

When ready to serve, preheat the oven to 180°C, or 160°C for a fan oven, or gas mark 4. Remove the weights and cling film, invert the terrine onto a lightly oiled baking tray, and bake for 25 minutes until the exterior is set and lightly coloured. Rest for 10 minutes before slicing with a sharp serrated knife.