Pistachio And Cranberry Veggie Roast

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Great British Chefs
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A small handful of dried porcini

2 tbsp olive oil

2 celery stalks, finely chopped

2 red onions, finely chopped

2 garlic cloves, finely chopped

90 g risotto rice or pearl barley

60 g puy lentils

100 ml white wine

500 ml hot vegetable stock

200 g mixed wild mushrooms

100 g pistachios, toasted

100 g almonds, toasted

A handful of breadcrumbs from sourdough or ciabatta

50 g strong cheddar cheese, grated

225 g ricotta cheese

1 red chilli, finely chopped

Grated zest of 1 lemon

2 eggs, beaten

2 sprigs each of sage, rosemary and thyme, leaves picked and chopped

2 tbsp soft light brown sugar

200 g fresh cranberries

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