Faux Gras

Heat the olive oil (2 tbsp) in a frying pan. Roughly chop the shallot (1) and add to the pan. Add a [pinch salt] and cook the onions until they are translucent. Roughly chop the garlic cloves (2 cloves) and add to the pan. Cook this off and add the mushrooms (18 button). Stir until everything is well cooked. Add the rosemary (2 tsp), thyme (2 tsp), sage (2 tsp) and cognac (2 tbsp). Start 7m timer

Add the contents of the frying pan to a food processor along with the cooked lentils (400 g), toasted walnuts (150 g) and soy sauce (2 tbsp). Pulse the mixture until combined then add in the beetroot puree (2 tbsp). Process until almost smooth, add an extra splash of [cognac] if needed. Start 5m timer

Transfer the mixture to a jar, adding on a thin layer of [plant-based butter] to the top (optional). Refrigerate for a few hours before serving. Best served with [good quality bread]. Start 3m timer