1. Peel butternut squash and cut a few strips from the bulbous end. Dice the rest into ½ cm chunks. Toss in 1 tsp of sunflower oil and roast until tender and golden.

2. Prepare the tin well. Line the base of a deep 25cm tin with greaseproof paper. Brush paper and slices well with oil.

3. Soften onion in oil until soft and translucent, stir in sage, half the rosemary, garlic, mace and paprika. Cook until fragrant.

4. Mix chia seeds with 4 tbsp of water and put aside.

5. Chop half the chestnuts, keep them chunky.

6. Put the other half of chestnuts in food processor with half lentils and 1/3 of the roasted butternut squash chunks (not the strips!). Tip this mixture into a large bowl with the softened onions, breadcrumbs, ground seed mixture and salt. Mix thoroughly.

7. Then add the chestnut chunks, whole lentils and remaining butternut chunks (not the strips!).

8. In the prepared tin, arrange as many of the butternut roast strips flat on the base of the tin (if you have extra you can sit them on top). This is creating the pattern you will see on the top of the cake when you flip it out.

9. Next carefully press your cake mixture around and over the rings in the tin. Level the top, making sure it is tightly packed. Cover with tin foil.

10. Heat the oven to 180degreesC and bake on the middle shelf with foil of for 1-1.5 hours (until started to brown slightly), take the foil off and cook for a further 10-20 minutes until the top is golden brown.

11. Heat 1tsp of sunflower oil in small frying pan and sizzle remaining sage leaves with rosemary.

12. Loosen the cake with knife if needed. Flip on serving plate and drizzle in your herby oil.

13. Cut into wedges to serve, and enjoy!