Mushroom, chestnut and parsnip barley bake
Ingredients & directions
5 1/3 ozs pearl barley
1 vegetable stock cube
11 1/2 ozs parsnips, peeled and diced
2 tbsps ground linseeds
2 tbsps vegetable oil
1 onion, chopped
3 garlic cloves, chopped
14 ozs mixed mushrooms, chopped
7 ozs cooked chopped chestnuts
5 1/3 ozs fresh cranberries, chopped
2 sprigs rosemary, leaves removed
4 pinches sage leaves, chopped
3.5 ozs chopped toasted hazelnuts
2 tbsps nutritional yeast
1 package chopped parsley (small)
1 pinch nutmeg
Cook the pearl barley with the stock cube according to the instructions. Mix the ground linseeds with 4tbsp of the stock water, leave to thicken and drain the grains well.
Roast half the parsnips at 180C for 15 minutes until soft and caramelised. In a pan boil the remaining parsnips, until soft, drain thoroughly and mash.
Add the garlic, onion, cranberries and mushrooms to cook with the vegetable oil until soft allowing any liquid to evaporate and set aside to cool in a large bowl
Add the remaining ingredients leaving aside some of the cranberries and the roasted parsnips. Mix well seasoning with salt, pepper and nutmeg.
Grease a 22-24cm tin before adding the mixture and pressing firmly down, with a layer of roasted parsnips and cranberries on top (this will be the bottom layer when turned out), refrigerate overnight before baking.
Cover the tin with foil, baking for 45 minutes at 200C/180C fan/gas 6. Insert a skewer into the centre of the mixture to check its piping hot.
Carefully slide a knife around the edges of the tin, hold a serving plate on top and flip over, slowly removing the tin. Sprinkle the remaining toasted hazelnuts and rosemary, cut into portions and serve