Recipe:

1. Preheat the oven to 200 C/180 fan/gas mark 6. Blitz the aubergine, shallots, garlic cloves, sage and rosemary in a food processor until it's finely minced. If you don’t have a food processor, you can do this with a knife. 
2. Heat 3 tbsp of olive oil in a large frying pan and cook the aubergine mixture for about 5 minutes, until softened. Turn off the heat and season with a big pinch of salt and pepper.
3. Roughly chop the chestnuts, then add them to the frying pan, along with the lentils, breadcrumbs, pistachios and cranberries. Stir to combine.
4. In a small bowl, mix the flaxseed with 2.5 tbsp of hot water. Add this and the dijon mustard and flaxseed mixture to the frying pan with everything else. Mix well to combine it all. The mixture should hold together if pinched.
5. Pack the nut roast mix into a greased cake tin or loaf tin, pressing down with the back of a spoon. Bake for 40-45 minutes until firm and golden brown. 
6. While it's cooking, make the gravy. Add 1 tablespoon of olive oil into a small saucepan, and sweat the onion and garlic for 4-5 minutes, until lightly golden. Add the flour, and cook for a minute, stirring often. Add the red wine (or alcohol -free wine) and the stock. Cook the gravy for 10 minutes, over low heat, or until the sauce has reduced and thickened. 
7. Carefully turn the nut roast out of the tin onto a plate and brush it with a little warm cranberry sauce and/or gravy.
8. Cut your nut roast into slices and pour the gravy over it. Enjoy!