- Preheat the oven to 190°C / 170°C fan. Line a loaf tin or baking tin with baking parchment.
- Cover the dried porcini mushrooms with the boiling water and leave to soak. Once softened, strain, reserving all the liquid, then finely chop the mushrooms.
- Blitz the bread into coarse crumbs. Soak in 75ml of the porcini liquid, then squeeze out any excess moisture.
- Heat the butter in a large frying pan over a medium heat. Add the onions, leek and a generous pinch of salt and cook for around 10 minutes until very soft.
- Add the carrots and garlic and cook for a further 5 minutes.
- Stir in the rosemary, chopped porcini mushrooms, soaked breadcrumbs, Merchant Gourmet Whole Chestnuts, Merchant Gourmet Jumbo Chickpeas, miso and plenty of black pepper.
- Remove from the heat and mix through three-quarters of the Cheddar and the mascarpone.
- Transfer the mixture to the prepared tin and press down lightly.
- Scatter over the remaining Cheddar and the sage leaves.
- Bake for 45 minutes, or until golden and set around the edges.
- Meanwhile, make the gravy. Melt the butter in a saucepan and cook the garlic and sage for 1 minute.
- Stir in the flour and cook for a further minute.
- Gradually whisk in the reserved porcini soaking liquid and simmer until thickened.
- Season to taste and finish with a splash of red wine vinegar.
- Slice the nut roast and serve with the porcini gravy, roast potatoes and seasonal vegetables.
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