Name: Sage and Onion "Roast"
Yield: Serves 4
Ingredients: 3 tablespoons light olive oil; 2 medium onions, finely chopped; 2 stalks celery, finely chopped; 1/3 cup pine nuts, lightly toasted in a frying pan (no oil needed); 1/3 cup walnut halves, chopped; 3/4 cup chestnuts, peeled, cooked, and chopped; 3 tablespoons fresh sage, chopped; 3 veggie burgers, cooked and crumbled; 1 1/4 cups dried breadcrumbs; 3/4 cup vegetable stock; 3 large, free-range eggs, beaten; sea salt and black pepper, to taste

Sage and Onion "Roast"Mary McCartney

This is the baked terrine I like to make for Sunday lunch, served with all the traditional trimmings of roast vegetables, steamed greens, and Yorkshire puddings . Leftovers can be reheated and served midweek with gravy, steamed green beans, and a generous spoonful of horseradish on the side.

Recipe notes

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This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.