Butternut, chestnut & lentil cake
Method
First, use a vegetable peeler to peel the pumpkin and heat oven to the fan / gas 6. Then, using 200C / 180C, a large, sharp knife cut about 1 cm thick slices bulbous end ring, and a small slices solid from the upper end. Set aside slices, and chop the rest into pieces of 1-2 cm. Mix the pieces with 1 tablespoon of sunflower oil on a parchment lined baking sheet and bake for 20-30 minutes until tender and golden brown.
Meanwhile prepare the can. It's worth taking some time to do this, as it will be the top of your cake at the end - and bit you want to look impressive! Line the base of a can of deep, round, 25 cm with a sheet of baking paper. Brush the new base and sides with a little oil, then start organizing the rings at the base. You want to get as many as you can, overlapping a bit like the Olympic rings. Snuggle in as flat as possible number, then sit their overlapping beings at the top, cutting pieces of pumpkin, so also sit flat too. Any leftover cut, put in a microwave-safe bowl with a little water, cover with plastic wrap and microwave on high for 2 min intervals until tender - about 5-6 minutes.
In a separate pan, soften the onion in the last 2 tablespoons sunflower oil, over very low heat so it does not brown. Add chopped sage, rosemary and half the garlic and mace, and cook for a few minutes until fragrant. Mix ground chia seeds or flax seeds with 4 tablespoons of water, and set aside with onions refrigeration until sticky.
Meanwhile, roughly half cut chestnuts but bulky way. Put half in a food processor with half the lentils, squash in the microwave and one third of roasted pumpkin. Pulse to a mixture of mashed. Tilting this in a large mixing with onion, bread crumbs, mix the softened soil and seeds 1 teaspoon salt bowl. Mash everything together very well to mix thoroughly, then stir more smoothly in the chopped chestnuts, followed by the set of lentils, and finally the remaining pieces of roasted pumpkin. Gently press the mixture around and squash rings into prepared pan. Level the top, so it is tight, then cover with foil. The cake can now be cooled to 24 hours before continuing.
To bake, preheat the oven to 180C / 160C fan / gas 4. Place the cake (still covered with paper) in the oven on a middle shelf and bake for 1 hour.
To serve, heat the canola oil in a small pan and sizzle of the reserved sage leaves with remaining rosemary sprigs a minute. Loosen around the sides of the cake with a knife blade all year, then sit back plate portion inverted at the top, and carefully flip the cake plate off. Pour over crackled sage and rosemary leaves and oil Herby, and serve at the table - to cut into wedges in front of everyone.
