Method

For the gravy:

Combine all ingredients in a saucepan and bring to a simmer. Place a lid on and cook for 10 minutes.

Then discard the herb sprigs and transfer to a blender and blend until smooth and return to the saucepan. Taste to adjust seasoning.

Reheat cranberry gravy just before serving.

In two small pots cook the brown lentils and the brown rice according to package instructions, until tender. Then set it aside and allow it to cool.

Heat a drizzle of olive oil in a large frying pan and cook the mushrooms. Cook them until they release all of their water and turn a rich golden brown.  Set aside and allow to cool.

Preheat oven to 200°C.

Combine the mixed vegetables, herbs and red onions in a large roasting tray. Drizzle with olive oil and season with Natural Herbs & Spices No Added Salt Season It All Seasoning.

Roast for 20 minutes until tender.

Place flour, cooked rice and lentils in a very large bowl. Then add all the cooked vegetables along with the two eggs, stock and walnuts and season it with Natural Herbs & Spices Salt and Season It All Seasoning.

Mix very thoroughly to combine.

Very generously brush a 24cm non-stick bundt tin with olive oil and transfer mixture to tin and smooth the surface.

Roast for 1 hour until golden brown.

Remove from the oven and allow to cool slightly then turn out of the bundt tin.

Decorate the roast if desired, slice and serve with the cranberry gravy and all your favourite festive sides!

Top tip for prepping ahead:

Vegetables can be roasted a day in advance.

Rice & lentils can be cooked a day in advance.

Cranberry gravy can be made 1-3 days in advance.

The entire roast can be made a day in advance and kept in the fridge overnight in the bundt tin. Just remove from the fridge and bake the next day before serving. The result will just be a firmer / slightly denser version.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/