2 sticks diced celery

2 grated carrots

2 cups diced button mushrooms

150g mixed nuts blended until crumbled (but not a paste!)

2 tbsp ground almonds

1/2 cup gluten free breadcrumbs

3 tbsp BBQ sauce

1 cup grated Angel Food Cheddar

2 tsp tamari

1 heaped tsp smoked paprika

1 tbsp sunflower oil

Salt & pepper to taste

1 can brown lentils, drained

Place carrots and celery in a large frying pan or wok with sunflower oil on a medium heat and add smoked paprika, salt, pepper, and tamari. Sauté until the carrots and celery begin to soften, then add diced mushrooms.

Add the blended mixed nuts and ground almond to the frying pan and stir.

Add the lentils, BBQ sauce, gluten-free bread crumbs (we used Allergywise) and stir.

Take the pan off the heat and then add the Angel Food Cheddar.

Press the mixture into a cake tin lined with baking paper and bake at 180°C for 45 mins.