• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Grease a 900g loaf tin and line the bottom with baking paper.
• Peel and chop 400g parsnips, removing the core, and steam (or boil) them until soft. Mash.
• While the parsnips are cooking grind 2 tablespoons chia seeds to a powder. Add 6 tablespoons of cold water and stir until you have a thick paste. Set aside.
• Heat 1 tablespoon olive oil in a frying pan and fry a chopped onion until soft stirring often. Add two cloves crushed garlic, six chopped sage leaves and ¼ teaspoon nutmeg and continue cooking for a moment or two.
• Stir through 180g chopped chestnuts, 125g ground almonds, a small handful of chopped parsley and your chia paste and mashed parsnips.
• Stir well to ensure that the chia egg is well distributed throughout the mixture. Season to taste with salt and pepper to taste.
• Transfer to your prepared tin and press down well. Bake for 25-30 minutes or until turning golden brown on top.
• Allow to cool in the tin for five minutes then run a knife around the sides and turn out onto a board or serving plate.

To serve

• If using the sage leaves heat ½ tablespoon of olive oil in a small frying pan. Add the sage leaves and fry for a few minutes, turning over once until crispy.
• Add the sage leaves to the top of the nut roast.
• Serve with roast potatoes, veggies and a vegan onion gravy.