Put the celery, onion and carrot in a food processor and pulse to finely chop (or do this by hand). Heat the oil in a large, deep frying pan over a low-medium heat and fry the mixture for 10-15 mins until very soft. Blitz the chestnut mushrooms in the processor to finely chop.

Add the chopped mushrooms, garlic and herbs to the pan and fry for 10 mins until the mushrooms have released their moisture and it has evaporated. Stir in the wine and bubble until evaporated, then add the tamari or soy sauce, 3 tbsp miso, 2 tbsp honey and the vinegar, and season well. Cook for 1 min, stirring, then remove from the heat. Remove any woody stalks from the thyme.

Put the lentils and nuts in a food processor, and blitz to finely chop the nuts. Tip into a large bowl, then add the breadcrumbs, cooked mushroom mixture and the eggs. Mix until well combined.

Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin and line with baking parchment. Tip the lentil mixture into the tin and pack down using the back of a spoon. Cover with foil and bake for 30 mins, then remove the foil and bake for 20-30 mins more until golden on top and coming away from the sides of the tin. Leave to cool for 10 mins while you make the topping.

Heat the butter and a drizzle of oil in a frying pan over a medium-high heat and fry the mixed mushrooms for 5 mins until tender and golden. Stir in the remaining 1 tbsp miso and 1 tbsp honey and a splash of water until you have a thick sauce that coats the mushrooms.

Run a knife around the edge of the nut roast to loosen, if needed, then turn out onto a serving plate and peel away the parchment. Spoon over the mushroom topping and miso glaze, then scatter over a few thyme leaves to serve. Will keep chilled for up to three days.