Line a loaf tin with greaseproof paper and preheat the oven to 180˚.

Cook the chopped onion and celery in a frying pan with the butter and oil. After five minutes, add in the garlic and mushrooms. Cook for ten more minutes.

Stir in the red pepper, carrot, oregano and paprika and cook for a few minutes before adding the red lentils and tomato puree. Stir for a minute before pouring in the vegetable stock.

Simmer the mixture until all the liquid has been absorbed then take it off the hob and let it cool.

Once cool, add the breadcrumbs, nuts, beaten egg, cheese, parsley and some salt and pepper. Mix well and place in the loaf tin, pressing down at the edges.

Cover the tin with foil and bake for 20 minutes. Remove the foil and bake again for 10-15 minutes or until the mixture is firm to the touch.

Let the loaf cool for about ten minutes before transferring to a board or serving dish. Cut into slices and serve with lots of roast vegetables and plenty of gravy.