Vegan Sweet Potato, Couscous & Nut Roast - Ainsley Harriott

Ingredients

• 2 sweet potatoes (approx. 350g), peeled and chopped
• 2 tbsp olive oil
• 1 onion, peeled and finely chopped
• 1 stick of celery, finely chopped
• 1 red pepper, deseeded and finely chopped
• 1 carrot, grated
• ½ tsp fresh thyme leaves (optional)
• 2 cloves garlic, grated or minced
• 150g mixed unsalted nuts (almonds, walnuts, pecans)
• 1 x packet Ainsley Harriott Tomato and Chilli Couscous
• 50g ready-to-eat chestnuts
• 3 tbsp chopped parsley
• salt and pepper