Preparation
Preheat the oven to 200°C, fan 180°C, gas 6. Peel the carrots, then cut in half lengthways and transfer to a baking tray. Toss with 1 tablespoon each of oil and maple syrup. Season and roast for 25-30 minutes, turning halfway, until tender and lightly caramelised. Set aside to cool.
Meanwhile, grease and line the base and sides of a 900g loaf tin with baking paper. Finely chop the onions, garlic and rosemary leaves. Heat 1 tablespoon of oil in a non-stick frying pan, then cook the onion for 8-10 minutes until softened. Stir in the garlic and rosemary and cook for a further 2 minutes. Set aside.
Put the cashews and walnuts in a food processor and pulse until roughly broken down. Drain and rinse the lentils, then add to the food processor and pulse until combined but still slightly chunky. Tip into the onion mixture with the mustard, salt, dried cranberries and plenty of black pepper. Stir well to combine.
Put the candied carrots in the base of the prepared loaf tin so they sit in one compact layer, flat side-down, trimming to fit as necessary. Chop up any trimmings or leftover carrots and stir through the filling. Pack the lentil filling into the tin and level the top. Cover with foil and bake for 50 minutes. Uncover and bake for a final 5 minutes. Remove from the oven and rest in the tin for 15-20 minutes. Turn out onto a board, brush the carrots with an extra teaspoon of maple syrup and sprinkle over extra rosemary to garnish. Cut into slices to serve.
Looking for a plant-based Christmas showstopper? Look no further. Topped with sticky maple-roasted carrots and packed with cashews, lentils and cranberries, it’ll win over everyone at the table.