Cut bread and serve with four bowls: one with oil, one with dukkah (see recipe below), one with butter and one with botanico mix.
Preheat grill oven to 150°C. Mix all ingredients on a shallow oven tray and roast under the grill until the nuts turn dark brown (it shouldn’t take longer than 10 minutes). Stir a couple of times, every few minutes. Let the mixture cool for 30 minutes. Grind the dukkah with a mortar and pestle, or in an electric blender, to a desired consistency – anywhere from coarse grit to fine dust. Our mixture was somewhere in the middle – we ground a part to fine dust and in another part left the nuts more chunky, then mixed the two.
Cut the pumpkin and sweet potato into small cubes. Crush garlic and fry it on low heat in coconut oil until it becomes soft and translucent. Add the paprika powder and oregano and stir until it becomes an unguent paste. Add pumpkin and potato and stir to coat them with the oily spice mixture. Boil water and add to cover the vegetables. Add stock (cube), 1/2 of the thyme, salt and pepper. Cook until the pumpkin and sweet potato soften. Let cool to lukewarm and blend to a smooth velouté. Reserve in the fridge, if possible overnight. Warm before serving.
Pre-heat the oven to 200C. Chop mushrooms and garlic, sautee with seitan and thyme until soft. In the mean time grind the nuts, seeds and root vegetables in a kitchen mixer. Put the mix in a large bowl, add mushroom mix and the remaining ingredients. Mix well. Add a glass of water. Pour the mix in an oven tray lined with a baking sheet. Bake the roast for about 45 minutes. Take the roast out of the oven let it cool a bit and transfer onto a platter upside-down.
NOTE: the roast might be a little dry and crumbly, so consider adding more eggs, cheese and sour cream.
Steam potatoes whole, in their skin for 20-30 minutes until soft. Serve with soft butter and salt.
Chop the pumpkin in half-moons. Cover an oven dish with baking paper. Place the pumpkin slices upright and cover with brown sugar. Bake for about 20-30 minutes at 180-200C.
Mushroom and prune sauce
Chop the mushrooms and garlic. Sautee on low heat until soft. Add the remaining ingredients and keep warm for 15-20 minutes for the herbs to infuse sufficient flavour. Serve with the nut roast
Chop the apples in small pieces, put in a pot. Cover with cider and spices. Boil until soft. Serve warm.
Place all ingredients in a pot and heat without boiling on gentle fire. Serve warm.