Soak the lentils overnight before cooking

Preheat the oven to 200C /180C fan/gas mark 6

• Line a 450g (approx. 20x10cm) loaf tin with baking paper

• Heat a little olive oil in a frying pan over a medium heat and fry the finely

diced onion for 10mins until softened, stirring frequently

• Meanwhile, add the apricots to a food processor with 100ml of cold water

and process to a smooth paste

• Add the nuts to the processor and pulse until they have mostly broken

down

• Drain and rinse the lentils then add to the processor and pulse until the

mixture holds together

• Transfer the mixture to a large mixing bowl along with the fried onions,

chopped rosemary leaves, salt and pepper to taste and combine

• Transfer the mixture to the prepared loaf tin, pushing it down so that it is

compact and level

• Bake in the oven for 45mins until golden brown.

• Remove from the oven and allow to stand in the tin for 5mins before

turning out onto a wooden board, serve in slices.