Preheat the oven to 180C/350F/gas mark 4. Grease a 2lb loaf or ring tin and line with baking parchment. (See above for instructions on how to line a ring tin).

Mix together the ground flaxseed and water in a small bowl. Set aside until it goes gloopy.

Place the cubed butternut squash and carrot in a pan of salted water. Bring up to a boil and simmer until tender then drain very well and mash thoroughly.

Heat the olive oil in a large pan over a low heat. Add the finely chopped onion and celery and cook gently for about 10 minutes until soft.

Add the finely chopped chestnut mushrooms and crushed garlic and continue to fry until all the excess liquid has evaporated.

Stir in the tomato purée and white wine and cook until the liquid has evaporated then remove from the heat.

Pulse the mixed nuts in a food processor until they are fairly finely chopped, but still retain some texture. Add the cooked chestnuts and pulse again until they too are finely chopped. Don't go too far, you want chopped nuts, not flour.

Tip the chopped nuts into the mushroom mixture along with the mashed vegetables, flax egg, breadcrumbs, nutritional yeast, miso paste, rosemary, sage, thyme and plenty of salt and pepper. Give it a good stir and taste to check if it needs more seasoning.

Scrape the nut roast mixture into the prepared tin, spread it level and pack it down well. At this point you can cover the tin and refrigerate overnight if you prefer.

Otherwise, cover the top of the tin with tin foil and bake the nut roast for one hour, remove the foil and return to the oven for ten minutes. Leave to cool in the tin for 20 minutes before turning it out, garnishing as you please and serving.