Porcini mushroom and vegetable nut roast

Method

1. Put the dried mushrooms in a heatproof bowl, cover with 250ml freshly boiled water, then set aside for 10 minutes to rehydrate.
2. Put the breadcrumbs in a separate bowl and strain over the liquid from the soaked mushrooms. Roughly chop the soaked mushrooms and set aside.
3. Heat a splash of oil in a large saucepan or casserole and gently fry the onion, carrot, celery, parsnip and thyme for 10-12 minutes until softened. Add the soaked and fresh mushrooms and the garlic, then cook for a further 5 minutes to soften.
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4. Heat the oven to 180°C/160°C fan/gas 4. Remove the pan from the heat, then stir in the soaked breadcumbs and the remaining ingredients with some salt and pepper until mixed.
5. Spoon the mixture into the prepared loaf tin and squash down to make sure it’s tightly packed, then cover with a piece of foil (see Make Ahead). Bake for 45 minutes, remove the foil, then return to the oven for 10-15 minutes until browned and a knife pushed into the centre comes out clean. Leave in the tin for 5-10 minutes, then turn out onto a serving plate and scatter with fresh thyme.
6. Meanwhile, melt the butter in a large heavy-based pan over a medium heat. Whisk in the flour for 1-2 minutes until smelling toasty, then gradually add the milk, whisking well between additions. Bubble for 5 minutes, whisking frequently, to make a thick sauce. Stir in the cheeses until melted, then season to taste (see Make Ahead). Serve alongside the nut roast.