Drizzle a splash of olive oil in a pan on a medium heat. Add the onion, carrot and garlic, and cook for 8-10 minutes or until brown and caramelised, stirring occasionally.

Transfer the onion mixture to a food processor, followed by the walnuts, rosemary and lentils. Pulse until the ingredients have mostly broken down, then transfer to a large mixing bowl and set aside (note: it’s important to avoid over processing because the mixture will be too soft and mushy).

Wipe the pan clean, then add the spinach and cook until wilted. Drain as much water from the spinach as possible, then add the wilted spinach to the bowl, along with the tomato purée, soy sauce, nutritional yeast and pinches of salt and pepper, and mix well.

Now stir in half of the breadcrumbs. The mixture should hold together well in your hands. If it feels too soft, stir in the remaining breadcrumbs, then set aside.

Roll out the pastry on top of the baking paper it’s wrapped in so the shorter side is facing you, then use a spoon to spread the chutney down the middle from the top to the bottom. Add the lentil mixture on top of the chutney and shape into a long log.

Brush the edges of the longer sides with plant-based milk, then fold the pastry from the right-hand side over the filling and press the edges together. Leaving a 1cm edge, trim any excess pastry, then crimp with a fork to seal.

Use a sharp knife to slice the log into 10 evenly-sized sausage rolls. Line a baking tray with baking paper, then place the sausage rolls on the tray and chill in the fridge for 15 minutes.

Preheat the oven to 180°C fan / 400°F.

Remove the tray from the fridge. Brush the apricot jam over the pastry, then score the top of each sausage roll with a sharp knife. Sprinkle over some nigella seeds, then bake for 25-30 minutes or until golden brown. Enjoy!