Perl Las, Mushroom, Walnut & Spinach Roast Recipe | Abel & Cole

Ingredients

• 150g dried red lentils
• 1 vegetable stock cube
• 70g walnut halves
• 1 onion
• 1 celery stick
• 1 carrot
• 400g chestnut mushrooms
• 3 garlic cloves
• A handful of rosemary, leaves only
• A handful of flat leaf parsley, leaves only
• 1 tsp dried oregano
• 100g baby leaf spinach
• 150g Perl Las blue cheese
• 100g breadcrumbs
• 1 tbsp Worcester sauce
• 2 eggs
• 600ml boiling water
• 1 tbsp olive oil
• Sea salt
• Freshly ground pepper