Squash, Chestnut & Hazelnut Nut Roast Wreath

Ingredients

• 2 leeks, cleaned and sliced
• 2 tbsp olive oil
• 4 garlic cloves, sliced
• ½ butternut squash, peeled and diced
• 125g mushrooms, finely chopped
• 300g hazelnuts
• 8 tbsp mixed seeds, toasted
• 200g dried cranberries
• 180g Merchant Gourmet Whole Chestnuts, finely chopped
• 60g breadcrumbs
• 2 tbsp ground flaxseed mixed with 5 tbsp water
• 3 tbsp tamari or soy sauce
• 4 tbsp nutritional yeast
• 1 tbsp wholegrain mustard
• 1 tsp sea salt
• Zest of 1 lemon
• 2 tbsp fresh thyme, chopped
• 2 tbsp water (if needed)
• 2 tbsp olive oil (if needed)
• Black pepper