Gently fry the onion, carrot and mushrooms in a large frying pan or wok
STEP 2
Cook the lentils in the stock and reduce the liquid to about 250 ml
STEP 3
Add the cooked lentils, borlotti beans, hazelnuts and almonds to the onion mixture.
STEP 4
Gently fry the buckwheat and rolled oats for a few minutes, then add to the other mixture with the soy sauce, lemon juice, suet, gravy browning and black pepper simmer for a few minutes until the liquid begins to disappear
STEP 5
Turn into an oven proof dish and allow to stand for 20 mins then cook in a medium oven for 30 mins