Mushroom loaf with summer greens recipe | Good Food

Name: Mushroom loaf with summer greens recipe | Good Food
Ingredients: 450g salad potatoes halved; 2 tsp cold-pressed rapeseed oil plus extra for the tin; 1 lemon zested and juiced (you'll need 2 tbsp lemon juice); 1 tsp vegetable bouillon powder; 2 leeks cut into rings; 350g asparagus (250g pack and 100g pack), ends trimmed, cut crosswise into quarters; 320g frozen peas; 260g bag young leaf spinach; 2 tbsp bio Greek yogurt; 1 tbsp chopped tarragon leaves; 410g can jackfruit drained; 1 garlic clove finely grated; ½ tsp smoked paprika; 3 eggs; 40g dried porcini mushrooms; 200g pack chestnut purée; 40g roasted unsalted cashews

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Make this mushroom, jackfruit and chestnut loaf for a vegetarian Sunday lunch. It's super-healthy, and provides five of your 5-a-day in each serving

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Ingredients

450g salad potatoes halved
2 tsp cold-pressed rapeseed oil plus extra for the tin
1 lemon zested and juiced (you'll need 2 tbsp lemon juice)
1 tsp vegetable bouillon powder
2 leeks cut into rings
350g asparagus (250g pack and 100g pack), ends trimmed, cut crosswise into quarters
320g frozen peas
260g bag young leaf spinach
2 tbsp bio Greek yogurt
1 tbsp chopped tarragon leaves
410g can jackfruit drained
1 garlic clove finely grated
½ tsp smoked paprika
3 eggs
40g dried porcini mushrooms
200g pack chestnut purée
40g roasted unsalted cashews