1. To make the stuffing. Roughly chop the chestnuts and apricots into 1cm x 1cm pieces – you don’t want them too small or they’ll disintegrate.

Chop the onions and fry them lightly in butter for a few minutes so that they still have bite.

Add the apricots, chestnuts and sage and cook for a further 5 minutes. Add salt and pepper to taste.

Remove from the heat and fold in the ground almonds. , Roll the mixture into balls and bake at 150C for 20 minutes until golden brown. Or use this stuffing mixture to make a special topping for your nut roast.

To make the nut roast. Fry onions with a pinch of salt in a small knob of coconut oil for frying on a medium heat until soft and translucent.

Add the thyme and grated mushroom and fry for 10 minutes – the mushrooms will start to break down and the moisture will come out. Keep them moving.

Drain the quinoa, rinse and drain again. Add to the pan with the orange juice.

Pop the lid on and let the quinoa steam in the juices for 8, 10 minutes. Stir every 3 minutes.

When the quinoa is just cooked, remove the lid and let any excess moisture reduce.

Meanwhile, toast the pine and pistachio nuts on a baking tray at 170C – they are easily burnt so watch them!, Remove from the oven, use the back of a knife or a rolling pin and plastic bag to bash the pistachios – still leaving them chunky.

Fry the sliced mushrooms in a separate pan with some more oil until just cooked – you still want some bite to add texture to the loaf.

When the mushroom mixture has reduced and is starting to dry off (this might take up to 30 further minutes on a medium heat) add the pine nuts and the bashed pistachios.

Stir in the fried mushrooms, almond flour, chopped parsley and the lemon juice. Add more salt to taste. The mixture should be quite dry, and sticky and hold together when pinched.

Take a 9″ x 5″ loaf pan and line with baking paper. Take 2 rectangular pieces and cross them in the middle to cover both sides.

Press in the stuffing mixture firmly to about 1½, 2cm thick – roll the leftovers into stuffing balls.

Pour in the nut roast mixture and press down firmly again.

Bake the nut roast into the oven at 170C for 1½ hours or until firm to touch.

Allow to cool for 5 minutes, then cover with the serving plate and flip the pan over to turn it out.