1) Preheat the oven to 190 degrees centigrade. Line a 900 millilitre loaf tin with greaseproof paper in the bottom and lightly oil the sides and bottom.

2) Prepare the vegetables, first giving them a good wash then:

, Finely dice the onion

, Grate the carrot

, Grate the apple

, Finely chop the garlic

, Peel the parsnips and chop them in half lengthways

3) Heat up a saucepan with a dash of cooking oil over a low heat. Add the onions and cook them for 10 minutes to lightly caramelise and soften.

4) Use a blender to blend the nuts and oats, once grinded to a chunky paste, add the beans and blend into a paste.

5) Add the chopped garlic to the onions and fry for 30 seconds.

6) Mix the onions and garlic mix with the nuts, oat and bean mix in a large mixing bowl along with the mixed seeds, the grated carrots and apple, the breadcrumbs, stock and the herbs. Mix thoroughly.

7) Pour a thin layer of the cranberry sauce onto the bottom of the loaf tin. Reserve the rest to serve with your food.

8) Bring a large pan of salted water to the boil. Throw in the parsnips and boil for 3½ mins. Drain well. From the thinner ends, cut off lengths of parsnip that fit widthways across the bottom of your loaf tin. Keep going until you have enough to snugly line the base of the tin. Roughly chop all leftover parsnip and mix into the nut mixture.

9) Scoop the nut mixture into the loaf tins on top of the layered parsnip and press down with a spoon

10) Cover the loaf with foil and bake for 30 minutes, remove the foil and cook for a further 15 minutes until a crust has formed and the top is lightly browning. Cool on a wire rack and turn out carefully onto a presentation board to serve.

Photo Credit: The Telegraph