Vegan nut roast - Good Food Middle East

Ingredients

• 150g pearl barley
• 1 vegan vegetable stock cube(check the packet)
• 330g parsnips, peeled and cut into chunks
• 2 tbsp ground linseeds(or flaxseed)
• 3 tbsp olive oil, plus extra for greasing
• 1 onion, halved and sliced
• 3 garlic cloves, crushed
• 400g mixed mushrooms, cleaned and sliced
• 1 rosemarysprig, leaves stripped, plus extra to decorate if you like
• 3 sage leaves, shredded
• 100g blanched hazelnuts, toasted until golden
• 50g vegan Italian-style hard cheese, grated (optional)
• small pack flat-leaf parsley, finely chopped
• a good grating of nutmeg
• 3 tbsp pumpkin seeds
• handful parsnip crispswith sea salt & black pepper (optional)